Make the most of Brussels sprouts with this salad. With bacon, croutons, cranberries and a Caesar-like dressing, it's a different way to enjoy the veg
Provided by Rosie Birkett
Yield Serves 4 as a side
Number Of Ingredients 22
- Heat the oven to 200C/180C fan/gas 6. First, make the croutons. Combine the sourdough pieces with the anchovies and rosemary in a roasting tin. Drizzle over the oil, season with a little black pepper, then toss to coat evenly. Roast on a high shelf in the oven for 8-10 mins until golden and crisp. Set aside.
- For the dressing, put the egg yolk, anchovies, mustard and garlic in a small food processor with a pinch of salt, and blitz to a paste. Whisk the hot sauce, Worcestershire sauce, vinegar, sugar and lemon juice together in a small bowl until the sugar has dissolved. Combine the two oils in a small jug. With the food processor running, slowly pour in a quarter of the oil mixture, then add a little of lemon and vinegar mixture, then slowly add another quarter of the oil mixture. Continue to alternate between the oil and the lemon and vinegar mixtures (to keep the dressing from splitting) until you have a thick, creamy dressing. Add the parmesan and blitz again to combine. Taste for seasoning
- For the bacon and chestnuts, heat the oil in a heavy-based frying pan or skillet, and fry the bacon until starting to crisp up. Once the fat has rendered out from the bacon, add the chestnuts and stir to coat in the bacon fat, frying for a minute more. Remove from the heat and set aside.
- Using a mandoline or very sharp knife, finely shred the sprouts from the top to the base, then transfer to a large bowl and toss gently with your hands to break up some of the layers. Squeeze over a little lemon juice, then season with a small pinch of salt. Pour over just enough of the dressing to coat the sprouts - you don't want them to be soggy, so start with a small amount and add more if needed. Drain the rehydrated cranberries and toss these through the sprouts, along with half the bacon and chestnut mixture and half the croutons. Transfer the salad to a large serving platter, or divide between plates or bowls. Top with the remaining croutons, bacon and chestnuts, then scatter over the shaved parmesan to serve.
Nutrition Facts : Calories 552 calories, Fat 43 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.6 milligram of sodium
Top Asked Questions
What is Brussels sprouts Caesar salad?Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome. Preheat the oven to 350 degrees F (175 degrees C).
Can you make Shredded romaine lettuce with brussel sprouts?It combines crunchy romaine lettuce, shredded Brussels sprouts, sourdough croutons, Parmesan cheese, and easy Greek yogurt caesar dressing. The croutons and dressing are incredibly easy to make and taste so much better than store-bought. Plus both can be made ahead. There are several ways to shred Brussels sprouts.
How to make a Caesar salad in the oven?An easy Caesar salad made with shredded Brussels sprouts and homemade croutons. Arrange a rack in the middle of the oven and heat the oven to 400°F. Tear 4 ounces sourdough bread into bite-sized pieces (about 3 cups). Place the bread on a rimmed baking sheet.
What are the ingredients in a Caesar salad?There are a few ingredients we’ve come to expect in any Caesar salad recipe: (1) parmesan cheese, (2) croutons and (3) Caesar dressing, of course. This classic ingredient trio is what gives the Caesar its characteristically rich savory taste (technically called “umami”). Needless to say, our recipe starts with these ingredients.
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