Brussels Caesar Salad
CAESAR DRESSING
• Cloves garlic, minced
• 1/2 Tbsp Kosher salt
• 1 Tbsp Cracked black pepper
• 1 Tbsp Ambrosia® Anchovy Paste
• 2 Tbsp Esprit de Paris® Dijon Smooth Mustard
• 1 Tbsp Lemon juice
• 2 Tbsp Red wine vinegar
• 3/4 Tbsp Worcestershire Sauce
• 1/2 cup Grapeseed oil
BRUSSELS SPROUTS SALAD
• 7 cups Brussels sprouts
• 2 Tbsp Extra-virgin olive oil
• 3/4 cup Ken’s® Classic Caesar Dressing
• 1/3 cup Kalamata olives, halved
• 3/4 cup Bamboo skewer
• 1/4 cup Parmesan cheese, shredded
• 1 cup Croutons
Directions
DRESSING INSTRUCTIONS
- Mash garlic with salt, black pepper, anchovy paste, and Dijon. Mix well. Add egg yolk, lemon juice, vinegar, and Worcestershire sauce.
- Mix completely after each addition of ingredients. Slowly whisk in oil.
BRUSSELS SPROUTS SALAD
- Toss Brussels sprout leaves with extra virgin olive oil and grill over high heat in grill pan to char. Cool completely. Toss grilled leaves with Caesar dressing and garnish with Kalamata olives, Sweety Drops, Parmesan, and croutons.
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