“Caesar” Brussels Sprouts
“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 and came up with this delicious recipe after analyzing the ingredients.
Servings: 6
Calories: 207kcal
Ingredients
- 1 pound Brussels sprouts
- 1 egg soft cooked and chilled in ice water
- 1 large garlic clove
- 4 anchovies
- 2 Tablespoons lemon juice
- 1/8 teaspoon Worcestershire sauce
- 1 teaspoon grainy mustard
- 1/2 cup olive oil
- 1/4 cup grated pecorino
- 1 Tablespoon chives snipped
- 3 radishes thinly sliced
- 2 Tablespoons pickled red onion optional or pickled beet matchsticks
- 1 Tablespoon mint sprigs for garnish
- 1 Tablespoon parsley flat leaf
Instructions
- Trim Brussels sprouts, cut in half and saute in skillet with a little olive oil until browned. Set aside.
- 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.
- 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.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Calories: 207kcal