Prep 12 mins Cook 8 mins Eat 20 mins
I wish I had come up with this idea on my own. “Caesar” Brussels sprouts is a no brainer. Combine two beloved dishes together and you get a new beloved dish. I tasted “Caesar” Brussels sprouts for the first time at “Baco Mercat” Restaurant in downtown Los Angeles. The next time I was downtown for the Culinary Historians of Southern California meeting at the Central Library, I had to go back for more. I sat at the counter alone analyzing this dish and taking notes. How did they make this special? Sorry, I had to copy it…and thanks to my good detective work, you can have the recipe yourself. We made this dish in our March Meals in Minutes cooking class and it was a huge hit. So easy too, rated by team members Cliva and Susan.
Before beginning, have a soft boiled egg ready for the dressing. The first step after you clean and halve your sprouts is to place them in a hot skillet with some olive oil, preferably with the white inside part down in the pan. After they get a golden brown color and you smell the caramelization taking place, take them off the heat and let them cool for a few minutes.
While the sprouts are cooking, make the dressing. Mince the garlic in a small food processor, then the anchovies. Add the soft egg, lemon juice, Worcestershire sauce and grainy mustard. Process until everything is smooth. The cooked egg will thicken the dressing. Then add 1 tablespoon of the olive oil and process into an emulsion.
Continue adding a couple more tablespoons of olive oil, then processing until all is used. The dressing will look thick and shiny.
Once the Brussels sprouts are cool enough to handle, slice them up in one minute, using the slicing disk of the Cuisinart.
Now put the sprouts back into the skillet, heat them up, then drizzle enough dressing in to coat the leaves. You will need only about half of the dressing. Save the remainder in the fridge for another batch or a “Caesar” salad.
Serve these beauties, mixing in the chives and half the pecorino cheese. Garnish with radishes and either pickled red onion or pickled beet. You are going to love!
Another reason to love “Caesar” Brussels sprouts is that you can make them in advance. Unlike romaine leaves that wilt upon contact with the dressing, any leftovers will still taste great the next day. That is if you have any. Serve warm (Yum!) or serve it cold. Tastes great either way.
“Caesar” Brussels Sprouts
- 1 pound Brussels sprouts
- 1 egg, soft cooked and chilled in ice water
- 1 large garlic clove
- 4 anchovies
- 2 Tbs lemon juice
- 1/8 tsp Worcestershire sauce
- 1 tsp grainy mustard
- 1/2 cup olive oil
- 1/4 cup grated pecorino
- 1 Tbs chives, snipped
- 3 radishes, thinly sliced
- 2 Tbs pickled red onion (optional) or pickled beet matchsticks
- 1 Tbs mint sprigs, for garnish
- 1 Tbs parsley, flat leaf
1. Trim Brussels sprouts, cut in half and saute in skillet with a little olive oil until browned. Set aside.
2. While Sprouts are cooking, make dressing. In a small food processor, process garlic first, then add anchovies, cooked egg, lemon juice, Worcestershire sauce, and mustard until mixture is combined. Add in olive oil a drizzle at a time, until an emulsion forms. Set aside.
3. Shave Brussels spouts in the food processor with a slicing blade and add back to the skillet. Warm through and remove from heat. When ready to serve, add dressing and mix along with the pecorino cheese and chives. Plate into a salad, garnishing with the sliced radish, pickled red onion and parsley/mint.
Servings: 6 207 calories per serving