Brussels Sprouts Caesar Salad
By Cheryl Forberg, RD
For many of us, a Fourth of July picnic conjures up images and familiar flavors of picnics past. If you live in the South, that may include a spread of spicy sausages, Cajun shrimp rolls and a cobbler or two. If you hail from the Midwest, there may be plump and juicy brats on the grill to enjoy with a mound of tangy German potato salad, flecked with crispy bacon and garnished with slivers of green onion.
No matter where you live, this holiday almost always includes a dependable grill, succulent chicken, juicy burgers, a tangy sauce or two, sweet corn and plenty of fresh sliced tomatoes.
This year, stir up your creative juices and your menu with a few non-traditional dishes to add variety to your picnic feast. This scrumptious recipe is portable and can be prepared ahead so you can relax and enjoy a lazy day of luscious flavors. Welcome this crunchy, flavorful salad to your old-fashioned holiday celebrations and step outside your comfort zone this Fourth.
1 pound Brussels Sprouts, ends trimmed
For the Dressing:
½ cup Fresh Lemon Juice (3 lemons)
6 Anchovy Fillets (optional but much better with anchovies!)
1 large Egg Yolk*
1 tablespoon Chopped Garlic
2 teaspoons Dijon Mustard
2 teaspoons Salt
1 teaspoon Freshly Ground Black Pepper
1 teaspoon Worcestershire Sauce
1 cup Grapeseed or Olive Oil
½ cup Grated Romano or Parmesan Cheese
Croutons and Extra Cheese
Using the slicer attachment on your food processor, slice Brussels sprouts in a food processor by loading them through the feed tube. Transfer to a large mixing bowl and set aside. (You can also slice by hand or with a mandolin but this is the easiest way).
For the Dressing:
Add all ingredients to the processor bowl except the oil and cheese. Process until smooth. With the food processor running, slowly pour oil into feed tube and process until thick. Add the cheese and blend again. Season to taste with salt and pepper if needed. There will be about 2 cups of dressing.
Add ¾ of the dressing to the sliced veggies. Toss well and add more dressing if desired. This can be served immediately, but I prefer to refrigerate for several hours to allow the Brussels sprouts to soften as they absorb the dressing. To speed the process, I like to transfer the salad to a food vacuum bag and seal. The extraction of the air from the bag forces the dressing to penetrate the veggies much faster. Refrigerate until ready to serve.
Divide the salad between 8 salad plates. Serve with extra cheese, croutons and cracked pepper, if desired. Extra dressing will keep in the refrigerator for two to three days.
*If you are uncomfortable using a raw egg yolk, you can use a tablespoon of mayonnaise instead.
* Leftover salad is absolutely delicious if heated in the microwave.
Nutritional Analysis for One Serving
Total Fat 11g
Sat Fat 1g
Trans Fat 0g
Total Carb 6g
Dietary Fiber 3g
Vitamin A 8% RDA
Vitamin C 80% RDA
Calcium 4% RDA
Iron 4% RDA