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    Brussels Caesar salad with lardons and croutons

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    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


    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 


    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. 

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