Shredded Sprout Sort Of Caesar Salad Food

SHAVED BRUSSELS SPROUTS SALAD

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F. Rinse and drain the chickpeas; lay them on a double layer of paper towels and dry them as much as you can. Transfer the dried chickpeas to a baking sheet and drizzle with the olive oil. Sprinkle with garlic powder, salt, and cayenne (if using). Toss to combine, then spread into an even layer. Bake for 30 to 40 minutes until brown and crispy, shaking the pan once or twice throughout. Set aside to cool.
• While the chickpeas are roasting, make the Caesar Dressing.
• For the fastest possible shredding, cut the end of the bottom off of the brussels sprouts, then shred them using a food processor slicing blade like one of these. Alternatively, you can carefully slice the brussels sprouts with a mandoline, taking care to watch your fingers. I recommend holding the stem, slicing from the top, and discarding the bottom stem. If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the stems and any wilted outer leaves, then slice the sprouts into very thin ribbons. For all methods: once the brussels sprouts are sliced, place the shreds in a bowl, then toss and fluff them with a fork or your fingers.
• Add half of the chickpeas, two-thirds of the dressing, and Parmesan to the bowl. Toss to evenly moisten, then add a little extra dressing as desired. Taste and season with black pepper as desired. Sprinkle with the remaining chickpeas. Serve immediately or refrigerate for up to 4 hours.

SHREDDED SPROUT 'SORT-OF-CAESAR' SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. First, make the croutons. Combine the sourdough pieces with the anchovies and rosemary in a roasting tin. Drizzle over the oil, season with a little black pepper, then toss to coat evenly. Roast on a high shelf in the oven for 8-10 mins until golden and crisp. Set aside.
• For the dressing, put the egg yolk, anchovies, mustard and garlic in a small food processor with a pinch of salt, and blitz to a paste. Whisk the hot sauce, Worcestershire sauce, vinegar, sugar and lemon juice together in a small bowl until the sugar has dissolved. Combine the two oils in a small jug. With the food processor running, slowly pour in a quarter of the oil mixture, then add a little of lemon and vinegar mixture, then slowly add another quarter of the oil mixture. Continue to alternate between the oil and the lemon and vinegar mixtures (to keep the dressing from splitting) until you have a thick, creamy dressing. Add the parmesan and blitz again to combine. Taste for seasoning
• For the bacon and chestnuts, heat the oil in a heavy-based frying pan or skillet, and fry the bacon until starting to crisp up. Once the fat has rendered out from the bacon, add the chestnuts and stir to coat in the bacon fat, frying for a minute more. Remove from the heat and set aside.
• Using a mandoline or very sharp knife, finely shred the sprouts from the top to the base, then transfer to a large bowl and toss gently with your hands to break up some of the layers. Squeeze over a little lemon juice, then season with a small pinch of salt. Pour over just enough of the dressing to coat the sprouts - you don't want them to be soggy, so start with a small amount and add more if needed. Drain the rehydrated cranberries and toss these through the sprouts, along with half the bacon and chestnut mixture and half the croutons. Transfer the salad to a large serving platter, or divide between plates or bowls. Top with the remaining croutons, bacon and chestnuts, then scatter over the shaved parmesan to serve.