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Recipe

Warm Brussels Sprout Caesar Salad with Multigrain Croutons

Servings: 4 as a side

Need a winter salad to serve with your favorite soup? Try this warm version of the steakhouse classic. Warning: This may become your favorite way to enjoy Brussels sprouts.

Ingredients

For the croutons

  • 2 cups 1/2-inch cubes rustic multigrain bread
  • 2 Tbs. extra-virgin olive oil
  • 1 medium clove garlic, minced
  • Fine sea salt

For the dressing

  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. fresh lemon juice
  • 1 small clove garlic, minced
  • 1 slightly rounded tsp. Dijon mustard
  • 1/2 tsp. finely grated lemon zest
  • 2 to 3 anchovy fillets, minced (optional; see tip, below)

For the salad

  • 1 lb. Brussels sprouts
  • 1 Tbs. extra-virgin olive oil
  • 1/3 cup finely grated Parmigiano-Reggiano or Grana Padano
  • 2 Tbs. chopped fresh flat-leaf parsley (optional)
  • Freshly ground black pepper

Preparation

Make the croutons

  • Position a rack in the center of the oven and heat to 400°F. On a large rimmed baking sheet, toss the bread cubes with the oil, garlic, and 1/8 tsp. salt. Cook until toasted and golden brown, stirring once, about 8 minutes. (The croutons can be made 1 day ahead and stored in an airtight container at room temperature.)

Make the dressing

  • Whisk the oil, lemon juice, garlic, mustard, and lemon zest in a small bowl. Season to taste with the anchovies. (The dressing can be made 1 day ahead. Store covered and refrigerated. Bring to room temperature before using.)

Make and serve the salad

  • Trim the ends from the Brussels sprouts, cut them in half lengthwise through the stem end, and then crosswise into thin slices. Heat the oil in a large skillet over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally, until just heated through and beginning to wilt, about 4 minutes. Transfer to a large shallow bowl. Add the dressing and Parmigiano, and toss well.
  • Divide among 4 bowls, and sprinkle with the croutons and parsley, if using. Season generously with pepper and serve.

Tip

If you love anchovies, use the larger amount; if you want to make the salad vegetarian, use 1 Tbs. finely chopped capers instead.

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