Wednesday, March 18, 2015

Brussels Sprouts Caesar Salad

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The Hubby and I got a little bit obsessed with the Brussels Sprouts and Bacon Salad that we were hitting pretty hard around Christmas-time.  So I decided to take the peeled Brussels Sprouts idea and turn it into a Caesar Salad peeled Brussels Sprouts idea.  And it was a good idea!  Mmm.

Warning - the Caesar dressing recipe is super garlicky, which I love.  Yum.  Regarding the Brussels sprouts themselves, we have found that the smaller ones are better because the leaves are thinner.  But make sure to remove the looser outer leaf (it's not good in the salad), as well as any other scruffy looking leaves.  

I'm off to San Francisco to visit my friend Ariana, and I can't wait!  Lots of girl time and wine (a bit of a redundant statement), including an overnighter in Napa. Woo!  I've packed my suitcase with some gifts for her in the form of Canadian delicacies not sold in the United States, such as ketchup-flavoured potato chips, all-dressed flavoured potato chips, Hawkins Cheezies, Kit Kats, Coffee Crisps, Smarties, and Aero.  Oh, and I can't forget le piece de rĂ©sistance...a few packets of McChicken Sauce straight from McDonalds.  Apparently McChickens don't come with McChicken Sauce on them in the good old US of A, and that just doesn't work for her.  And, you don't know Ariana, but she will love this care package of Canadian junk food.

Have a great weekend everyone!

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One Year Ago:  Spring Salad with Roasted Beets, Goat Cheese, and Pecans
Two Years Ago:  Classic Beef Stew
Three Years Ago:  Very Berry Muffins

Peeled Brussels Sprouts Caesar Salad

Serves: 4

  • 5 pounds Brussels Sprouts, trimmed, with outer layer and any scruffy leaves discarded
  • 1 garlic clove, minced 
  • 1/3 cup olive oil 
  • salt and fresh ground pepper, to taste 
  • 1/4 tsp. dry mustard 
  • 1 1/2 tsp. Worcestershire sauce 
  • 1 1/2 tsp. anchovy paste
  • 1 egg 
  • 1 - 2 tbsp. fresh lemon juice 
  • Freshly grated parmesan cheese 
  • Croutons
Blenderize the garlic, oil, salt, pepper, dry mustard, Worcestershire sauce, anchovy paste, egg, and lemon juice until smooth.  Refrigerate until ready to use.

Slice off the hard end of each Brussels sprout, pulling off the leaves one by one, and placing the leaves into a medium-sized salad bowl.  Once you are done, give yourself a pat on the back.  

Toss Brussels sprouts with dressing.  Sprinkle on parmesan cheese and croutons, and toss again.  Enjoy!

Recipe Source:  Caesar Salad Recipe from Playing With My Food

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