Brussels sprout Caesar salad

Name: Brussels sprout Caesar salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 clove/s garlic clove; 2 tbsp lemon juice; 1 tbsp Worcestershire sauce; ½ tbsp Dijon mustard; 1 Essential White Free Range Egg; 3 anchovy fillets (from a 50g can in extra virgin olive oil); 75 ml olive or cold-pressed rapeseed oil; 50 g Parmigiano Reggiano or pecorino, coarsely grated

If you think you don’t like Brussels sprouts, give Elly Curshen's recipe a try! Shredded raw, crisp sprouts are a world away from overcooked, soggy ones.

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Serves4
CourseSide
Prepare10 mins
Cook5 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

For the dressing

1 clove/s garlic clove
2 tbsp lemon juice
1 tbsp Worcestershire sauce
½ tbsp Dijon mustard
1 Essential White Free Range Egg
3 anchovy fillets (from a 50g can in extra virgin olive oil)
75ml olive or cold-pressed rapeseed oil
50g Parmigiano Reggiano or pecorino, coarsely grated

For the salad

20 Brussels sprouts, bases trimmed
1 tsp sea salt flakes
2 tbsp extra virgin olive oil from the anchovy can
50g rough breadcrumbs, made from stale bread
1 unwaxed lemon, finely grated zest
15g Parmigiano Reggiano, finely grated

To make the dressing, tip all the ingredients into a high-speed blender, then blend on high for 30 seconds. You could also use a stick blender or small processor.
Slice the sprouts as thinly as possible. Doing this in a food processor with a slicing blade speeds things up considerably. Place the sprouts into a large mixing bowl and sprinkle with the sea salt. Using clean hands, massage the salt into the sprouts for 30 seconds, then set the bowl aside.
Pour the anchovy oil into a frying pan over a medium heat. Add the breadcrumbs and fry until golden brown. Add the lemon zest and tip onto a plate to cool and crisp up.
Add ½ the dressing to the sprouts and mix well to combine. Tip onto a serving platter and sprinkle ½ the toasted anchovy breadcrumbs over the top, with the cheese. Serve the salad with the extra dressing and crispy breadcrumbs on the side. Any leftover dressing will keep covered and in the fridge for up to 2 days.

Typical values per serving when made using specific products in recipe