Life Food
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email

Brussels Sprout Caesar

Recipe excerpted The Last Schmaltz

WHAT YOU NEED:

For the Caraway Croutons

  • 3 slices caraway rye bread
  • 1/3 cup unsalted butter
  • Kosher salt

For the Pickled Red Onions

  • 1 red onion, thinly sliced
  • ½ cup red wine vinegar
  • ½ cup white sugar
  • 1 tsp Kosher salt

For the Caesar Dressing

  • 4 cloves garlic, smashed
  • ¼ cup Dijon mustard
  • 2 egg yolks
  • ¼ cup red wine vinegar
  • ¼ cup fresh lemon juice
  • 8 salted anchovies, fillets removed from bones
  • 1 cup canola oil
  • 1 cup olive oil
  • 1 cup grate Parmigiano Reggiano, Kosher salt and freshly ground black pepper
  • Tabasco, to taste
  • 4 cups brussels sprouts, cleaned and halved
  • 2 cups brussels sprouts, cleaned and thinly sliced
  • ¼ cup chili hot sauce

WHAT YOU DO:

  1. For the croutons, butter your bread on both sides and fry in a large pan over medium heat until golden brown on both sides, about 1 to 2 minutes per side. Remove the bread from the pan, season with salt, and cut into croutons.
  2. For the pickled onions, place the sliced onions in a large bowl. In a small pot, combine the red wine vinegar, sugar, salt and ½ cup water. Bring to a boil, then pour the liquid over the onions and let cool.
  3. For the Caesar dressing, combine the garlic, mustard, egg yolks, vinegar, lemon juice, and anchovies in a food processor and process until it’s as smooth as you can get it.
  4. With the food processor running, slowly drizzle in the canola and olive oils so the dressing can emulsify.
  5. Add the grated Parmigiano Reggiano and pulse the food processor until the dressing comes together. Season with salt, Tabasco, and Worcestershire. Store in a jar until ready to use.
  6. To prepare the brussels sprouts, heat the vegetable oil in a deep fryer or large Dutch oven until it reaches 365F. Use enough oil so that the sprouts can move around freely. Fry only the halved brussels sprouts until soft with some colour, about 1 to 2 minutes. Be careful, the sprouts spit a lot when they’re in the deep fryer!
  7. In a large bowl, mix together the cooked and raw sliced brussels sprouts, croutons, 4 Tbsp pickled onions, 1/3 cup Caesar dressing, and hot sauce to taste. Taste and season with salt if necessary. The remaining onions and dressing can be kept in the fridge for about 1 week and used for sandwiches, salads or whatever you like.