The Garden & Saucier
Warm Brussels Sprout Caesar Salad
The Strategy:
Give your salad routine a modern upgrade with this warm Caesar featuring shaved Brussels sprouts instead of romaine. Gently sautéed and tossed with a rich, garlic-anchovy dressing, toasted croutons, and plenty of Parmesan cheese, the sprouts offer a wonderful nutty crunch. It is a hearty, flavorful salad that is perfect as a starter or side dish.
Ingredients
Brussels Sprouts
- 24 Brussels sprouts, outer leaves removed, stemmed, and shaved, about 4 cups (you can shave the sprouts using a mandolin, food processor or just buy them already shaved in a bag!)
Dressing
- 3 to 4 anchovies packed in oil (plus more for garnish)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon-style mustard
- 4 large garlic cloves, peeled and minced, about 1 tablespoon
- Juice of 1 lemon, about 3 tablespoons
- 3 tablespoons white balsamic vinegar
- ½ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
Breadcrumbs
- 1 tablespoon butter
- 3 slices bread, processed into crumbs
Salad
- 2 tablespoons olive oil
- 4 ounces Parmesan cheese, grated, about 1 cup
Instructions
Prepare the dressing
- Blanch or steam the shaved Brussels sprouts until they are softened. In a small bowl, whisk together the anchovies, Worcestershire sauce, mustard, and garlic to make a paste. You can do this using a mortar and pestle or in a blender or mini food processor if you prefer a very smooth dressing.
- Stir in the lemon juice and vinegar. Slowly whisk (or blend) in the olive oil. Taste and season with some of the salt and pepper.
- Set the dressing aside.
Toast the breadcrumbs
- Heat 1 tablespoon butter in a large skillet over medium heat.
- Spread the bread crumbs into the skillet.
- Toast the crumbs until they are golden, stirring them around to make sure they don't burn, for about 3 to 5 minutes. Scrape the toasted breadcrumbs into a bowl and set aside.
Warm the sprouts and assemble
- In the same skillet, heat 2 tablespoons olive oil over medium-high heat.
- Add the shaved Brussels sprouts to the pan and toss several times to warm through. Taste and season with salt and pepper.
- Pour enough dressing over the sprouts to just wet the leaves.
- Sprinkle the toasted bread crumbs and Parmesan cheese into the pan.
- Toss all the ingredients together. If the salad is too dry, add additional dressing.
- Mound a handful of the salad onto a small plate.
- Sprinkle with coarse black pepper. Lay an anchovy or two atop the salad for garnish.
The Heart of the Table
This warm, savory salad brings a cozy, comforting energy to the start of the meal, filling the room with the inviting scent of toasted garlic and Parmesan. Plated family-style, it invites everyone to dig in and enjoy a modern, delicious twist on a classic favorite.
The Art of the Host
- a heavy-gauge tri-ply stainless steel shallow sauté pan
- a pair of professional-grade stainless steel locking kitchen tongs
- a pair of hand-carved olivewood serving tongs with a polished finish
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
- a flexible stainless steel slotted turner with a walnut handle
Neighborly Grace
- THE PRESENTATION: Present the warm salad on a large, shallow ceramic bowl, tossing the shaved sprouts with the dressing and croutons. Top with a generous shaving of fresh Parmesan cheese and a few whole anchovy fillets for a classic Caesar look.
- THE POUR: Pair the rich, garlicky flavors of this salad with a crisp, high-acidity Sauvignon Blanc served at 48°F. For a non-alcoholic option, offer a chilled sparkling water with a splash of fresh lemon juice and a sprig of rosemary.
- THE VIBE: Evening Dining Room. gentle illumination and the rich aroma of roasted garlic set a cozy, inviting mood for dinner.