Brussels sprouts Caesar-style
With a creamy dressing & garlicky croutons
25 mins
Not Too Tricky
serves 6
About the recipe
Brussels sprouts can be controversial, but this recipe will make anyone love them! In this incredible salad I’ve also given you a shortcut to make a tangy Caesar-style dressing and a trick to turn stale bread into gorgeous garlic croutons.
Ingredients
50g Parmesan cheese, plus extra to serve
1 lemon
3 tablespoons Greek-style yoghurt
1 small handful of soft herbs, such as basil, flat-leaf parsley, dill
½ teaspoon Worcestershire sauce
extra virgin olive oil
3 anchovies in oil (optional)
500g Brussels sprouts
2 thick slices of stale bread
1 clove of garlic
olive oil
Top Tip
Leave out the anchovies and swap the Parmesan for vegetarian hard cheese.
Method
- Finely grate most of the Parmesan into a blender with the zest of half the lemon. Squeeze in the juice of the whole lemon, then add the yoghurt, herbs, Worcestershire sauce, 2 tablespoons of extra virgin olive oil and the anchovies (if using). Blitz until smooth, then pour into a large serving dish.
- Trim and halve half of the sprouts through the root. Place in a large dry frying pan, cut-side down, and char until brown and blistered.
- Finely slice the remaining sprouts then pile on top of the sauce. Tip the charred Brussels over the top and put the empty pan back on the heat.
- Slice the bread into 1cm chunks, tip into the pan and toast. Make a well in the centre, peel and grate the garlic into the pan, and then drizzle with olive oil. Give the pan a shake.
- Grate over the remaining Parmesan, shake the pan, add another drizzle of extra virgin olive oil, then return to the heat, until the cheese is melted.
- Tip the crunchy cheesy croutons onto the salad and then give everything a really good toss until it’s coated in the lovely dressing. Speed peel over shavings of Parmesan and serve.
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