- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 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
