Brussels Caesar salad with lardons and croutons

A food processor with a ne-slicing blade makes quick work of the sprouts in this wintry twist on a summer favourite. 

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes

Serves: 3 - 4

Ingredients

100g crusty bread or ciabatta, torn into bite sized pieces 


2 tbsp essential Waitrose olive oil 


330g bag trimmed brussels sprouts, thinly sliced 


3 tbsp lemon juice 


200g pack smoked British 
bacon lardons 


1 garlic clove, left whole

1 tsp essential Waitrose

white wine vinegar


4 tbsp essential Waitrose Greek-style yogurt


4 tbsp essential Waitrose mayonnaise


5 splashes worcestershire sauce


25g essential Waitrose Parmigiano Reggiano, finely grated, plus extra shavings to serve 

Method

1. Preheat the oven to 200°C, gas mark 6. Toss the bread with the oil, season and bake for 10-15 minutes, until crisp and golden; set aside. Meanwhile, put the sliced sprouts in a large bowl, season and toss with 2 tbsp lemon juice.

2. Put the lardons into a cold frying pan, then turn up the heat until the fat starts to melt. Cook for 5 minutes, add the garlic, then cook for 5 minutes more, until the lardons are golden and the garlic is soft. Use a slotted spoon to scoop the lardons and garlic into the bowl with the sliced sprouts.

3. Discard all but 1 tbsp of the fat from the pan and let it cool for
a moment. Crush the garlic in the pan, whisk in the remaining 1 tbsp lemon juice and the vinegar, then stir in the yogurt, mayonnaise, worcestershire sauce and parmesan; season.


4. Add most of the croutons and dressing to the sprouts and lardons; toss to coat. Put the salad on a platter and top with the rest of the croutons, dressing and shaved parmesan.