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Recipes // Salads // Brussels Sprouts Two Ways in the Style of Caesar Salad

Brussels Sprouts Two Ways in the Style of Caesar Salad

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By Chef Jason Weiner

Ingredients For The Dressing:

  • 1 Tbs Anchovy Paste
  • 1 small garlic clove
  • 2 large egg yolks*
  • 3 tablespoons finely grated Parmesan
  • 2 tablespoons fresh lemon juice
  • 2 dashes worsterchire sc.
  • 1 T. rinsed capers
  • 1 dash Tabasco
  • 3/4 teaspoon Dijon mustard
  • An ice cube or two
  • 3 tablespoons olive oil, divided
  • 1/2 cup vegetable oil
  • Freshly ground black pepper and kosher salt to taste

Directions:

  1. In a blender, puree all the ingredients except for the oils, salt and pepper.
  2. Now, with the blender running add the oils in a thin constant stream.
  3. Season with S&P.

Ingredients For The Croutons:

  • 1 cup diced bread
  • 2 tbs olive oil
  • 1 sprig rosemary
  • 2 smashed garlic cloves

Assembly:

  • 1 Pound Brussels Sprouts (Half Shaved and Half Quartered)
  • 1 lemon cut into wedges
  • 4 white Spanish anchovies (Boquerones)
  • 1 small piece of Pecorino Toscano Cheese (for shaving)
  • 1 qt. canola oil (for frying)
  • Salt and Black Pepper to taste.

Directions:

  1. In a deep and wide sauce pot, preheat the canola oil to 350 degrees.
  2. In a mixing bowl toss the shaved brussels with the croutons, a desired amount of dressing, salt and pepper.
  3. Arrange the salad on a platter and garnish with a couple of the lemon wedges and the anchovies.
  4. Right before you are about to serve, carefully drop the quartered sprout into the canola oil.
  5. Fry for 30 seconds and toss with a couple squirts of lemon and a bit of salt.
  6. Cascade the fried sprouts over the salad.
  7. Shave some cheese on top and serve. 
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