Shaved Brussels Sprout Salad with Creamy Caesar Dressing and Garlic-Parmesan Croutons
From Chris Carlson at Sur La Table
Yield: 4 Servings
Raw Brussels sprouts have a tender crisp texture when shaved thin with a slightly bitter-sweet flavor that balances nicely with a Caesar dressing.
For the garlic croutons:
1/4 cup unsalted butter, melted
1/2 teaspoon minced garlic
4 thick slices (about 1/3 loaf) French bread
2 tablespoons grated Parmigiano-Reggiano
For the salad:
1 tablespoon red wine vinegar
1 tablespoon fresh thyme
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 small garlic clove, minced
3 anchovy filets, finely chopped or 1 teaspoon anchovy paste
1/2 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
2 ounces finely grated Parmesan-Reggiano, plus more for garnishing
1 pound Brussels sprouts
To prepare the croutons: Preheat the oven to 350°F. Combine the butter and garlic in a medium bowl. Cut the bread into 1/2 inch cubes and place in the bowl with the butter mixture; toss the bread cubes until they are evenly coated. Transfer to a baking sheet and bake until golden brown, about 10 minutes.
To prepare the dressing: Whisk together vinegar, thyme, lemon juice, mustard, garlic, and anchovy. Slowly whisk in the oil, taste and adjust seasoning with salt and pepper. Set aside.
To prepare salad: Remove any brown or discolored leaves from the Brussels sprouts. Holding the sprout at the stem end, thinly slice on a mandolin, stopping about 1/2 inch from the end. (Most mandolins come with a guard or a glove to protect fingertips. A food processor fitted with the slicing blade will also work well.) Place shaved sprouts in a large bowl and add the grated parmesan and croutons. Pour the dressing over the salad and toss until coated. Taste and adjust seasoning with salt and pepper.
To serve: Divide the salad between chilled 4 salad plates, garnish with more parmesan and grind pepper over each. Serve immediately.