My own tried-and-true recipes for home cooks.
Brussels Sprout Caesar with Parm Crisps
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.
Easy Lemon Tahini Dressing
Let me be the first to tell you: store-bought salad dressing isn’t good. And even more: making salad dressing at home is literally the easiest thing you can do in the kitchen besides boiling water. This tahini sauce is a staple of Israeli cooking. I call it a dressing here but you can actually use this as a sauce, drizzling it over roast chicken, using it as a dip for crudites, the options are endless. But I love this as a salad dressing especially.