Brussels Sprout Caesar with Parm Crisps

This salad follows the natural evolution of the Caesar salad. We started with the first round of innovation whereby people took heads of Romaine lettuce and grilled them to…make the salad soggy? Not sure honestly. Then we swapped Romaine for the illustrious kale. Let me tell you, nothing made me choke more than a kale Caesar salad. No matter how much dressing I added, no matter how much I massaged that darn kale, I was nearly choking to death, asphyxiated.

Now I offer the newest rendition: the Brussels sprout Caesar. Cousin to the kale, Brussels sprouts offer versatility in their ability to both be eaten roasted and raw. Their flavor complements the pungency of a Caesar dressing, which I amplify with Meyer lemons (that touch of spicy mandarin sweetness does wonders).

But the real reason I’m publishing this recipe is for the PARMESAN CRISP HATS! Who knew that a Caesar salad looked so good cranially-adorned? Imagine placing this salad down in front of your loved one, proffering them the exquisitely barbaric opportunity to smash a parmesan crisp right over their Caesar salad.

3 servings

Ingredients

For the salad:

• 2 lbs Brussels sprouts, washed

• Olive oil

• Kosher salt

• Black pepper

• 1 Meyer or regular lemon

• 1 cup Parmesan cheese, grated

• 1 cup croutons

• 1/4 cup dried cranberries (optional)

For the dressing:

• 3 tbsp mayonnaise

• 1/4 cup Greek yogurt

• 2 anchovies, mashed into a paste

• 2 garlic cloves, grated

• Juice and zest of 1 Meyer or regular lemon

• 2 tsp Dijon mustard

• 1 tbsp olive oil

• 1/2 cup Parmesan cheese, grated

• Kosher salt

• Black pepper

Directions

1. Roast some Brussels: Preheat oven and/or air-fryer to 400F. Take about 1/3 of the Brussels sprouts and quarter them if large and halve them if on the smaller side. Add to a bowl and toss with a drizzle of olive oil, salt, and pepper. Place on a baking sheet and roast in the oven or air-fry until deeply caramelized, about 30 minutes in the oven/15 minutes in the air-fryer. Let cool.

2. Make the Parmesan crips: Meanwhile, on a parchment-lined baking sheet, make little piles of the parmesan cheese and flatten them out. Give a room between each pile. Bake for 6-8 minutes until golden. Let cool.

3. Slice some Brussels: Meanwhile, with the remaining 2/3 sprouts, thinly slice them using a knife or food processor. Add to a large bowl. Squeeze over the juice of 1 lemon, add 1 tbsp olive oil, and a large pinch of salt. Massage the sprouts for 1 minute to tenderize them.

4. Make the dressing: Combine all the ingredients in a bowl. Taste for seasoning.

5. Assemble: Add the roast Brussels, some croutons, the cranberries, and break up a few of the Parmesan crisps and add to the sliced Brussels. Add the dressing and mix well. Plate the salad and top each serving with another Parmesan crisp (you can also finish with some more grated Parmesan cheese). Salad will last for 3-4 days in the refrigerator.