Ok, in my ongoing lead up to Thanksgiving, a have another side dish for you. (Is salad a side dish?) Whatever it is, it’s so good and it is featuring one of my favorite little vegetable goodies, the Brussels Sprout.

I think that my loving obsession with Brussels Sprouts is no secret. I buy them (literally) by the bushel and toss, shred, sauté, cook, fry, roast, toast, bake, hash and puree to my hearts content.

Brussels Sprouts Caesar Salad

This is another glorious way to enjoy these little sprouts, and I feel like it would be a fantastic salad for Thanksgiving.

Brussels Sprouts Caesar Salad

But even if you aren’t in charge of the salad this Thanksgiving, I feel like this is one of those kind of salads you can eat all on it’s own for dinner. The shredded Brussels Sprouts are so nice and crunchy and then the salty pancetta and the garlicky crispy croutons are wonderful compliments to the earthy sprouts. This is a seriously delicious salad, and should definitely make the way to your table soon!

Brussels Sprouts Caesar Salad

 

Recipe: Brussels Sprouts Caesar with Crispy Pancetta

Ingredients

  • 6 ounces pancetta
  • 1 pound Brussels Sprouts.
  • 1 cup finely shredded parmesan cheese
  • Croutons
  • 2 cups rustic white bread in cubes
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • kosher salt
  • Caesar Dressing
  • 1 large egg
  • 1 garlic clove
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • ½ teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon anchovy paste
  • ½ cup parmesan, finely shredded
  • ½ cup olive oil
  • Kosher salt and black pepper.

Instructions

  1. In a heavy pot, add the pancetta and cook over medium heat. Cook it for 3-4 minutes on each side and then turn over and cook it another 3-4 minutes. Cook it until it is crispy, and then drain it on a paper towel. Crumble the pancetta and Set aside.
  2. In the same pan, add the olive oil and the garlic with a sprinkle of salt over medium-low heat. Add the bread and cook the croutons, stirring often until they are golden brown, about 15 minutes.
  3. With a sharp knife, finely shred the Brussels sprouts and set them aside.
  4. Bring a small pan of water to a simmer and add the egg. Cook it for 30 seconds and then immediately crack it into a large bowl.
  5. In the same large bowl, whisk together the coddled egg, garlic, Worcestershire sauce, red wine vinegar, mustard, lemon juice, anchovy paste and parmesan until smooth. Whisk in the olive oil in a thin stream while continuing to whisk hard.
  6. When the dressing has become thick and smooth, season with salt and pepper to taste.
  7. Add the shredded Brussels Sprouts to the bowl and toss with the dressing. Toss the Brussels Sprouts Caesar with the parmesan and the croutons and then sprinkle the Brussels Sprouts Caesar with the crumbled crispy pancetta. Add a few cracks of fresh black pepper on top and serve immediately!

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

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Ok, in my ongoing lead up to Thanksgiving, a have another side dish for you. (Is salad a side dish?) Whatever it is, it’s so good and it is featuring one of my favorite little vegetable goodies, the Brussels Sprout.

I think that my loving obsession with Brussels Sprouts is no secret. I buy them (literally) by the bushel and toss, shred, sauté, cook, fry, roast, toast, bake, hash and puree to my hearts content.

Brussels Sprouts Caesar Salad

This is another glorious way to enjoy these little sprouts, and I feel like it would be a fantastic salad for Thanksgiving.

Brussels Sprouts Caesar Salad

But even if you aren’t in charge of the salad this Thanksgiving, I feel like this is one of those kind of salads you can eat all on it’s own for dinner. The shredded Brussels Sprouts are so nice and crunchy and then the salty pancetta and the garlicky crispy croutons are wonderful compliments to the earthy sprouts. This is a seriously delicious salad, and should definitely make the way to your table soon!

Brussels Sprouts Caesar Salad

 

Recipe: Brussels Sprouts Caesar with Crispy Pancetta

Ingredients

  • 6 ounces pancetta
  • 1 pound Brussels Sprouts.
  • 1 cup finely shredded parmesan cheese
  • Croutons
  • 2 cups rustic white bread in cubes
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • kosher salt
  • Caesar Dressing
  • 1 large egg
  • 1 garlic clove
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • ½ teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon anchovy paste
  • ½ cup parmesan, finely shredded
  • ½ cup olive oil
  • Kosher salt and black pepper.

Instructions

  1. In a heavy pot, add the pancetta and cook over medium heat. Cook it for 3-4 minutes on each side and then turn over and cook it another 3-4 minutes. Cook it until it is crispy, and then drain it on a paper towel. Crumble the pancetta and Set aside.
  2. In the same pan, add the olive oil and the garlic with a sprinkle of salt over medium-low heat. Add the bread and cook the croutons, stirring often until they are golden brown, about 15 minutes.
  3. With a sharp knife, finely shred the Brussels sprouts and set them aside.
  4. Bring a small pan of water to a simmer and add the egg. Cook it for 30 seconds and then immediately crack it into a large bowl.
  5. In the same large bowl, whisk together the coddled egg, garlic, Worcestershire sauce, red wine vinegar, mustard, lemon juice, anchovy paste and parmesan until smooth. Whisk in the olive oil in a thin stream while continuing to whisk hard.
  6. When the dressing has become thick and smooth, season with salt and pepper to taste.
  7. Add the shredded Brussels Sprouts to the bowl and toss with the dressing. Toss the Brussels Sprouts Caesar with the parmesan and the croutons and then sprinkle the Brussels Sprouts Caesar with the crumbled crispy pancetta. Add a few cracks of fresh black pepper on top and serve immediately!

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)