shaved brussels caesar salad
*hello friends*
happy thanksgiving week, hope you are all out there doing wonderfully and staying warm. as for me, i have been possessed these past few days by coming up with hot new thanksgiving recipes for friendsgiving get-togethers. i’m almost embarrassed to say that i’ve been losing sleep over it all, but i guess it’s a good kind of sleeplessness because i’m having so much fun.
this recipe was inspired by last year’s soggy brussels, and my general disdain for mushy roasted cruciferous vegetables. ew. why not keep ‘em fresh and snappy by shaving them down to also avoid the rubberyness in their raw form. shaved brussels are my thing, as with shaved kale and broccoli.
next thing you might wonder is how you can go about shaving a brussels sprout…you can certainly use a knife, but i’ve found that in this case, a mandolin will be your bestie. but pls. 4 me. be careful. i do not want to hear about your shaved fingers and how you could neither continue with holiday prep nor enjoy a now bloody salad all because i suggested using a mandolin.
keep the stem in tact. hold the sprout from the stem side. and shave with light pressure across the blade. keep an eye on your fingers and call it quits early with each and every single piece. once you’re done, pat yourself with a sigh of relief and celebrate with beautiful strands of brussels confetti!
we are doing it all up with a cesar dressing with fresh dill and mint~ i recently ordered a salad at roberta’s and it inspired the unconventional additions of dill, mint, pecorino, and garlic panko. each component of the salad was thoroughly enjoyed, so much so, that we are now having it for thanksgiving :)
hope you enjoy!
xo, christine
shaved brussels caesar salad
4 servings
ingredients
breadcrubs
1/2 c panko breadcrumbs
1 tbs garlic powder
cooking spray or 1 tbs olive oil
vegetable & herbs
~20 whole brussels sprouts scrubbed and rinsed
fresh dill and mint
dressing
2 canned anchovy filets
1 tsp dijon mustard
1.5 tsp Worcestershire sauce
2 tbs mayo
2 garlic cloves
+
1 egg yolk
1/3 c olive oil
1.5 tbs lemon juice
1/4 tsp fresh ground black pepper
1 tsp maldon salt
to top
pecorino romano
notes
breadcrumbs
preheat oven to 350f
spread breadcrumbs on a baking sheet with with garlic powder and coat with cooking spray or oil
bake in oven until golden brown (~10-15 mins). remove from oven and set aside
vegetable and herb prep
“shave” brussels sprouts using a mandolin or slice thinly using a knife. set aside in a mixing bowl
chop together ~2 tbs of fresh dill and mint. set aside
dressing
in a mixing bowl, whisk together anchovy filets, mustard, worcestershire, mayo, and minced garlic
once evenly combined, whisk in 1 egg yolk until evenly incorporated
slowly drizzle in olive oil in 1 tbs increments, whisk vigorously for 1 minute or until oil is emulsified into the mixture. continue until with remaining oil
whisk in lemon juice, black pepper, and maldon salt
assembly & finishing touches
toss shaved brussels sprouts, herbs, and dressing together
grate pecorino romano over salad to an amount your heart desires
sprinkle garlic breadcrumbs atop
