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"Caesar" Brussels sprouts

Updated: Apr 23, 2021

A spectacular recipe. This elevates the boring Caesar salad to an new level, making the salad both exciting and flavorful. No more bland blah!

I cook a lot from this book, and I am super pleased with each recipe. The flavor combinations and attention to detail are special.

For more recipes from this book click here.

Dressing: 3-5 oil packed anchovies, chopped fine or mashed 1/2 cup Parmesan shavings or pecorino cheese Juice of 2 lemons. 1 garlic clove, finely diced, or mashed. 1 teaspoon Dijon mustard 1 teaspoon sherry vinegar 1 teaspoon black pepper Salt to taste 1 cup EVOO Mix all ingredients and allow to marinate in the fridge for at least 4 hours or overnight. The longer the better. Dressing will keep in a fridge for upto 1 week Salad: 1 lb Brussels sprouts 1 tbs butter or cooking spray. See instructions. Salt to taste 1/2 cup fresh parsley, chopped unevenly Mint and rose pickled onions, see recipe. 1 bunch red radish, slivered 3-4 tablespoons pecorino or Parmesan cheese 1 tablespoon chives, cut fine Avocados. Clean the Brussels sprouts by chopping off the base and removing the Luther leaves. Chop them very unevenly, leaving the small ones whole, some free leaves, and some chopped large. You want the Brussels sprouts to cook unevenly. Oven method: I like this one. Spread the Brussels sprouts in a layer on a lined baking sheet, grate some pepper and salt on top and spray with cooking oil. Broil about 8 inches from the top for about 10-15 minutes. You want the smallest sprouts to cook and char and the larger pieces to be almost raw. Remove and cool down. Pan version: Add butter and sautéed the sprouts on high till charred. Remove and cool down. Mix all the ingredients except the pickled onions and avocados till the end. To serve, add the avocados mix well with the dressing. Add a few pickled onions on top as garnish, with the rest of the pickled onions on the side. Mint and rose pickled red onions 1 large red onion, finely sliced 1 chile of your choice sliced or diced. Jalapeño, Serrano, habanero, or Thai chiles work, depending on the spice level you want. I use I Thai chile finely diced. 1/4 cup red wine vinegar, or apple cider vinegar 1/4 cup EVOO 11/2 tsp sugar Salt to taste 6-10 fresh mint leaves 2-3 dried rose buds, available at any Mediterranean or Middle Eastern store. 10-12 Black peppercorns. Mix everything together in a sealed container. Allow to marinate overnight at least, or 1 week. Will stay in the refrigerator for 1 month. NOTE: You can leave out the anchovies to make this recipe vegetarian.

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