This is a fun alternative to a Caesar Salad, served alone as a light main course or as a side to just about anything. The bread can be left off, and you can add other things to make it more hearty like cherry tomatoes, roasted chickpeas, etc.
Ingredients:
2 pounds Brussels sprouts
1/4 cup plus 4 Tbl. olive oil
Salt and pepper
1 small baguette or a chunk of sourdough bread
1/2 cup grated parmesan cheese
1-1/2 Tbl. fresh lemon juice (more to taste)
3 garlic cloves, finely minced or grated
Instructions:
Heat the oven to 425 degrees
Cut half of the Brussels sprouts in half lengthwise and place on a baking sheet. Drizzle 2 tablespoons of olive oil over them, add salt and pepper to taste, then toss it all together. Spread them out in an even layer and roast for 15-20 minutes, flipping them halfway through.
Tear the bread into bite sized pieces and place on another baking sheet. Drizzle 2 tablespoons of olive oil over them and season with salt. Toss it together and then spread them out flat on the sheet. Place in the oven with the sprouts and cook for about 10-15 minutes, tossing halfway through. Keep an eye on them. They should be lightly browned and that can happen fast. Let them cool on the cookie sheet. Taste one and add more salt if needed.
As the sprouts and croutons cook, slice the remaining sprouts into thin pieces and place in a large bowl.
Make the dressing by combining the parmesan, lemon juice, garlic, 3/4 tsp. salt and pepper to taste. It'll have a pasty texture. Add 1/4 cup olive oil and stir it until incorporated. Give it a taste and add more lemon juice, olive oil or salt as needed to get to the flavor you like.
Add the roasted sprouts and croutons to the bowl with the sprout thin slices, and then pour in the dressing and toss it all together. Your hands will work well for the tossing to make sure the dressing is evenly distributed. Taste again and add anything it needs - lemon, cheese, oil, salt, etc.
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