Description
Trust the Bruss.
Ingredients
- FOR THE DRESSING:
- 1 Lemon, Zest And Juice
- 1 clove Garlic
- 2 Tablespoons Grated Parmesan Cheese
- 2 teaspoons Anchovy Paste
- Salt And Pepper, to taste
- ¼ cups Olive Oil, Plus More If Needed
- FOR THE SALAD:
- 1 Tablespoon Fried Capers
- 2 pints Brussels Sprouts
- ½ whole Small Onion, Thinly Sliced
- Caesar Dressing, Recipe Included Or Use Your Favorite
- Extra Parmesan Cheese For Garnish
- FOR THE DRESSING:
- 1 Lemon, Zest And Juice
- 1 clove Garlic
- 2 Tablespoons Grated Parmesan Cheese
- 2 teaspoons Anchovy Paste
- Salt And Pepper, to taste
- ¼ cups Olive Oil, Plus More If Needed
- FOR THE SALAD:
- 1 Tablespoon Fried Capers
- 2 pints Brussels Sprouts
- ½ whole Small Onion, Thinly Sliced
- Caesar Dressing, Recipe Included Or Use Your Favorite
- Extra Parmesan Cheese For Garnish
Preparation
For the dressing, combine all ingredients in a small food processor or blender. Use half the lemon juice at first. Taste the dressing, and adjust salt, pepper, and lemon juice to your taste. If dressing is too thick, add a splash of water or olive oil.
To fry the capers, add the capers and a drizzle of olive oil to a skillet over medium-high heat. Fry for 3-5 minutes until darkened, then drain on paper towels.
To prepare the Brussels sprouts, trim off the ends and separate the outer leaves. When the leaves become too teeny to peel off, halve or quarter the insides of the sprouts to bite-sized pieces.
To make the salad, combine the sprout leaves and cores, onion, and 2 tablespoons of the dressing. Toss to coat the veggies in the dressing, adding more if you’d like. Garnish with extra Parmesan and the crispy capers.
No comments:
Post a Comment