Recipe: Brussels Sprouts Caesar
- by Guest
From Grace Wilson, Bon Appétit Marketing Manager at Jones Farm Café in Hillsboro, OR.
It has been said that “the only constant is change.” So let’s talk Caesar salads. Many have claimed that the original Caesar was invented by Italian born Cardini Caesar in 1924. If we go with that, we can say that the Caesar salad is nearing 90 years old. Perhaps it can use a face lift?
We are all familiar with the traditional version, and we wouldn’t dare try to get rid of it. But let us spread our salad wings a bit and leave the comfort of our romaine domain behind. With that, we would like to introduce to you a modern and delicious take on the original: a Brussels Sprouts Caesar.
An innovative use for what is often an overlooked vegetable, this salad is fun and flavorful. Start with shaved Brussels sprouts, toss with simple anchovy vinaigrette (recipe below), top with croutons and shaved Parmesan, and plate the salad on beautiful slices of preserved Meyer lemon as a colorful base. That’s it—done!
Anchovy Vinaigrette
- 4 anchovies
- 2 garlic cloves, smashed
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 cups extra virgin olive oil
In a blender, combine all ingredients and blend until thoroughly mixed.
Brussels Sprouts Caesar
Yields 2 side portions
- 6-8 Brussels sprouts
- 1 tablespoon capers
- anchovy vinaigrette (recipe above)
- 1/3 cup croutons
- shaved Parmesan (to taste)
- 3 preserved Meyer lemon slices
Slice Brussels sprouts thinly with a mandolin or knife. Blanch in salted water for 1 minute and drain.
Lightly crush the croutons while keeping some pieces whole. Having both whole croutons and smaller crumbs will provide a variety of crunchiness in the salad.
Combine the Brussels sprouts, capers, and vinaigrette in a bowl and toss.
Lay out the lemon slices on a plate. Place salad on top of the lemon slices. Garnish with croutons and shaved Parmesan to taste.