10.24.16 Shaved Brussels Sprout Salad with Caesar Dressing and G - WFSB 3 Connecticut

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10.24.16 Shaved Brussels Sprout Salad with Caesar Dressing and Garlic Croutons

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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.