Caesar Brussel Sprouts Salad
Caesar Brussels Sprouts
from Ellen's kitchen, with thanks to America's Test Kitchen
For best results, choose Brussels sprouts with small, tight heads, no more than 1½ inches in diameter.
- 1½ tablespoons lemon juice
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3 garlic cloves, minced
- 3 anchovy fillets, rinsed, patted dry, and minced
- ½ teaspoon pepper
- ¼ teaspoon salt
- 3 tablespoons extra-virgin olive oil
Brussels Sprouts and Panko Topping
- 2 pounds Brussels sprouts, trimmed and quartered
- 5 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 ounce Parmesan cheese, grated (½ cup)
- ¼ cup panko bread crumbs
1. For the dressing: Whisk lemon juice, mayonnaise, Worcestershire, mustard, garlic, anchovies, pepper, and salt in large bowl until combined. Slowly whisk in oil until emulsified; set aside.
2. For the Brussels sprouts and panko topping: Arrange Brussels sprouts in single layer in 12-inch nonstick skillet. Drizzle ¼ cup oil and ¼ teaspoon salt evenly over sprouts. Cover skillet, place over medium heat, and cook, stirring occasionally, until sprouts are bright green and have started to brown, about 10 minutes.
3. Uncover and continue to cook, stirring occasionally, until sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, about 5 minutes longer. Transfer sprouts to rimmed baking and let cool for 15 minutes. Wipe skillet clean with paper towels.
4. Combine Parmesan, panko, remaining 1 tablespoon oil, and ¼ teaspoon salt in bowl (reserve bowl); transfer Parmesan-panko mixture to now-empty skillet and cook over medium heat, stirring frequently, until golden brown, 2 to 4 minutes. Return mixture to reserved bowl.
5. Add sprouts to bowl with dressing and toss gently to combine. Transfer to serving platter. Sprinkle with Parmesan-panko mixture and serve.