Vegetables Brussels Sprouts Caesar Brussels Salad Be the first to rate & review! 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 By Julia Sherman Updated on October 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: David Cicconi Active Time: 25 mins Total Time: 1 hrs 25 mins Yield: 10 Ingredients DRESSING: 2 large egg yolks 2 tablespoons fresh lemon juice 5 oil-packed anchovy fillets, drained 3 tablespoons chopped parsley leaves, plus more leaves for garnish 2 tablespoons chopped chives 1 teaspoon Dijon mustard 1 teaspoon white wine vinegar 1/4 cup extra-virgin olive oil 1/4 cup grapeseed oil BRUSSELS SPROUTS: 2 pounds brussels sprouts 1/4 cup extra-virgin olive oil 3 tablespoons white wine vinegar 1 garlic clove, finely grated Kosher salt Pepper 1/2 cup freshly grated Parmigiano-Reggiano Directions 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. 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. Rate it Print