Ingredients
4 slices country bread, cut into roughly 1/2-inch cubes (about 3 cups)
3 tbsp. extra-virgin olive oil
4 anchovy fillets, packed in oil and drained
1 large egg yolk
2 tbsp. freshly squeezed lemon juice
1 tsp. Dijon mustard
1 small clove garlic
1/2 c. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 1/2 lb. brussels sprouts, shredded
1/2 c. packed fresh parsley leaves, roughly chopped
1/4 c. freshly chopped chives
1/3 c. freshly grated Parmesan, plus more for serving
Preparation
Step 1Make breadcrumbs: Preheat oven to 350°. Toss bread with oil and spread in a single layer on a large baking sheet. Bake until golden and crisp, tossing halfway through, 12 to 15 minutes. Scrape onto a plate and let cool 10 minutes before serving.Step 2Meanwhile, make Caesar dressing: Pulse anchovy, egg yolk, lemon juice, dijon, and garlic in a food processor until smooth. With food processor running, add oil in a slow and steady stream. Season with salt and pepper. If too thick, add water a teaspoon at a time for a creamy dressing.Step 3Assemble salad: In a large bowl, toss brussels sprouts, parsley, and chives with dressing until coated. Salad can be dressed and refrigerated up to a few hours in advance letting the dressing absorb into the brussels sprouts or served immediately. Step 4Top with croutons, some shaved parmesan, and more black pepper before serving.
Have you made this yet? Let us know how it went in the comments below!
