David Cicconi
Active Time
25 MIN
Total Time
1 HR 25 MIN
Yield
Serves : 10

This recipe from Julia Sherman, of Salad for President, combines hearty brussels sprouts with a deliciously creamy Caesar dressing. It’s ideal for a party because it can be prepared ahead, doesn’t wilt or get soggy, and makes great leftovers. Slideshow: More Brussels Sprout Recipes

How to Make It

Step 1    

Make the dressing In a food processor, pulse the egg yolks, lemon juice, anchovies, chopped parsley, chives, mustard and vinegar until smooth. With 
the machine on, drizzle in both oils until smooth. Transfer to a bowl, cover 
with plastic and refrigerate. Clean out 
the processor.

Step 2    

Make the brussels sprouts Thinly slice 2 cups of the smallest brussels sprouts and transfer to a large bowl. 
In a food processor fitted with the slicing blade, shred the remaining brussels sprouts; transfer to the bowl. Toss with the olive oil, vinegar and garlic and 
season with salt and pepper. Cover and 
let stand for 1 hour. Toss in the Caesar dressing and cheese. Garnish with parsley and serve.

Make Ahead

The dressing can be refrigerated in an airtight container for up to 2 days.

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