Brussels Sprouts Caesar Salad

My go-to salad when the weather turns chilly is shaved Brussels sprouts with a straightforward homemade Caesar dressing and crunchy breadcrumbs. Spend less time by purchasing pre-shredded Brussels.

Ingredients :

For the breadcrumbs

• 2 tablespoons unsalted butter

• 1/2 cup panko breadcrumbs

• 1 teaspoon fresh lemon zest

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

For the salad

• 2 pounds Brussels sprouts

• 2 tablespoons roughly chopped flat parsley leaves

• 2 tablespoons olive oil

• 2 tablespoons finely grated Parmesan cheese, plus more for serving

• 2 tablespoons fresh lemon juice

For the dressing

• 1/3 cup mayonnaise

• 1 teaspoon Dijon mustard

• 2 cloves garlic, grated

• 3 tablespoons fresh lemon juice

• 2 teaspoons Worcestershire sauce

• 1/2 cup grated Parmesan cheese

• 3 tablespoons olive oil

STEPS :

     1. Toast the breadcrumbs :

In a sizable frying pan over medium heat, add the butter. After the butter has melted, add the breadcrumbs and stir often for about 5 minutes, or until they are a deep golden brown color. Add the lemon zest, salt, and black pepper to the bowl after being transferred there. Place aside.

     2. Prep the Brussels sprouts :

Cut the Brussels sprouts in half through the stem end to shred them. Each half should be placed flat side down before being thinly cut into 1/8-inch ribbons. Throw away the brittle stem end. Put the ribbons in a large basin.

Olive oil and parsley are added. When coated evenly, toss. Once again tossing to coat, add the grated Parmesan. While you make the dressing, add the lemon juice, toss once more, and then set away.

     3. Make the dressing :

In a small bowl, combine the mayonnaise, Dijon mustard, garlic, lemon juice, Worcestershire sauce, and Parmesan by whisking the ingredients together. Olive oil should be added while whisking. Although thick, the dressing should be pourable. If the mixture is too thick and creamy, add a spoonful at a time additional olive oil until it becomes thin enough to drizzle.

     4. Assemble the salad and serve :

Toss the dressing with the Brussels sprouts just before serving. If preferred, transfer to a serving dish or plate and sprinkle with the tangy breadcrumbs.

In the refrigerator, the salad can be stored for up to a day in an airtight container. Although the breadcrumbs lose their crunch, they remain tasty.