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Brussel sprout caesar salad

Brussel sprout caesar salad
    • 2 tablespoons extra virgin olive oil
    • 1 lb Brussels sprout, thinly sliced
    • 1/3 cup mayonnaise
    • 1/2 teaspoon Dijon mustard
    • 3/4 teaspoon Worcestershire sauce
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon minced garlic
    • 6 anchovies packed in oil, chopped and mashed
    • 6 dashes hot sauce
    •  salt and pepper to taste
    • 1/2 cup grated parmesan cheese

Brussel sprout caesar salad
    • Heat a large saute pan over medium high heat for 1 minute. Add olive oil, followed by sliced Brussels sprouts. Cook, stirring occasionally for 7 to 9 minutes, until sprouts are lightly charred. After removing from heat, transfer to a large bowl.
    • In a small bowl, whisk mayo, mustard, Worcestershire sauce, lemon juice, garlic, anchovies and hot sauce. Pour dressing over the Brussels sprouts and gently toss to combine.
    • Add salt and pepper to taste. Sprinkle with grated Parmesan.
    • Serve warm.
    • Inspired by chef Nathan Lyon

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