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Brussels Sprouts Salad with Caesar Dressing and Chives | Great Performances


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Brussels Sprouts Salad with Caesar Dressing and Chives
by Andrew Luzmore

Photo courtesy of The Full Helping

At the end of the growing season we begin to look for news ways to eat our favorite vegetables. In this recipe we depart from the dogma of roasted Brussels sprouts, and eat the tender leaves raw and tossed in a little bit of Caesar dressing.  

For the salad
1/2 lb Brussels sprouts, leaves only (about 3 cups leaves)
2 tablespoons minced chives
1 cup country bread, cut into 1/2 inch cubes
2 tablespoons olive oil

For the dressing
anchovy fillets packed in oil, drained
small garlic clove
Kosher salt
large egg yolks
tablespoons fresh lemon juice, plus more
¾ teaspoon Dijon mustard
tablespoons olive oil
½ cup vegetable oil
tablespoons finely grated Parmesan
Freshly ground black pepper

For the dressing, chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.

For the croutons, heat the olive oil in a medium skillet over medium heat. Add the bread and fry until golden and crispy, about 5-8 minutes. Season with salt and drain the croutons on paper towels to remove excess oil.

Toss the Brussels sprout leaves with the chives, croutons, and 3-4 large spoonfuls of dressing. Season with a pinch of salt and add more dressing if needed. Serve immediately. 

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