I made a delicious take on the typical Caesar salad last night. Instead of using the typical romaine lettuce I found a recipe that called for shaved brussels sprouts, warmed with home made croutons and bacon. I do love the typical Caesar and make it quite often but with the cold winter weather a warm, heartier version of it sounded like a must try.
recipe below, adapted from How Sweet It Is
What you'll need:
2 slices of bacon, well done and chopped
1 cup bread, cubed
Garlic powder
1 pound of brussels sprouts, sliced
salt & pepper
Freshly shaved Parmesan cheese
for the dressing:
3 garlic cloves, chopped
1 tablespoon dijon mustard
3 tablespoon plain greek yogurt
2 tablespoons red wine vinegar
4 anchovy fillets, chopped
salt & pepper
1/2 lemon, juiced
1/2 cup light olive oil
Directions:
Preheat the oven to 375 degrees. Spread the bread cubes on a baking sheet.
Heat a skillet and add the bacon. Cook until crispy. Removed the bacon and place on a paper towel to drain off excess oil. Pour the oil left in the pan over the bread cubes and sprinkle with garlic powder (about 1/4 teaspoon). Bake for about 10 minutes, until golden.
Return the skillet to the burner over medium-low heat. Add the brussels sprouts with a pinch of salt and pepper and toss well. Cook for about 5 minutes, until softened and warm.
While that is cooking make the dressing.
Add the chopped garlic, yogurt, parmesan, mustard, vinegar, anchovies, lemon juice, salt & pepper to a food processor and blend until well pureed. Add in the 1/2 cup light olive oil and puree until creamy dressing forms.
(This will make more dressing then needed for this recipe but will stay in the fridge for about 5 days)
Remove sprouts from the skillet and toss with the croutons, parmesan cheese, bacon & Caesar dressing. Serve immediately & enjoy!
I served mine aside a piece of salt & sugar broiled salmon (to balance out the not so healthy bacon)
recipe for that to come!
