Brussels Sprout Caesar Salad
Want a new, fresh twist on an old classic? Thinly shaved brussels sprouts have a discernible flavor that stands up to and complements the lemon, garlic, and Parmigiano flavors of the Caesar dressing.
2 lbs shredded brussels sprouts
1 cup roughly chopped fresh parsley
2 egg yolks
Juice of 2 lemons
2 cloves of garlic
1 teaspoon Worcestershire sauce
10 anchovy fillets
1 cup finely grated Parmigiano
1 teaspoon red wine vinegar
¼ teaspoon cayenne
¼ cup olive oil, plus more for croutons
¼ cup grapeseed oil
Freshly ground black pepper
Croutons of your choice (I love fresh croutons made from focaccia!)
Make the Caesar dressing: Add the egg yolks, lemon juice, two cloves of garlic, Worcestershire sauce, anchovy fillets, Parmigiano, red wine vinegar, and cayenne to a food processor and blend until smooth. Add the olive oil and grapeseed oil with the food processor running, add the oil in a thin, steady stream. Taste. Season with salt and pepper. Keep tasting and seasoning until you are happy.
In a large bowl, mix together the brussels sprout ribbons, the parsley, and the croutons. Add most of the dressing and toss. Add the rest of the dressing as needed. Taste. Adjust as necessary with salt, pepper, and lemon. When you think it tastes delicious, serve it.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.