SHAVED BRUSSELS SPROUTS CAESAR SALAD
Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome.
Provided by Chef Sous Chef
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.
- Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
- Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
- Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.
- Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 36.3 g, Cholesterol 33.2 mg, Fat 29.2 g, Fiber 8.3 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 1028.3 mg, Sugar 4.4 g
BRUSSELS SPROUTS CAESAR
This is one of my favorite recipes that is perfect for any season. These are rich and tangy and smoky brussels and I've found this is my favorite way to prepare them. Coat with bread crumbs and serve warm or cold.
Provided by Allen Norvick
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry completely.
- Toss sprouts in a bowl with 1 tablespoon olive oil and 1 teaspoon paprika. Spread out on a baking sheet and sprinkle with sea salt.
- Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
- Whisk remaining 3 tablespoons olive oil, remaining 1 teaspoon paprika, heavy cream, Parmesan cheese, red wine vinegar, lemon zest and juice, garlic, and brown mustard together in a bowl.
- Transfer whole sprouts and any loose leaves to a bowl; pour in cream mixture and toss to combine.
Nutrition Facts : Calories 198.5 calories, Carbohydrate 16.9 g, Cholesterol 15.8 mg, Fat 14 g, Fiber 6.9 g, Protein 6.7 g, SaturatedFat 4.1 g, Sodium 165.1 mg, Sugar 3.5 g
CAESAR SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 3h45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the Caesar dressing: Add the mayo, anchovy paste, Dijon, Worcestershire, garlic, lemon zest and juice to a food processor. Pulse together, then add the egg yolks and blend.
- With the machine running, slowly drizzle in the olive oil to ensure the dressing is emulsified. Add the Parmesan, salt and pepper and blend again.
- For the salad: Wash and dry the hearts of romaine. Slice them across in 1-inch pieces and place them in a large bowl. Drizzle about half of the dressing over.
- Use a vegetable peeler to shave off a handful of large, thin slices of Parmesan. Add them to the lettuce.
- Give it a good initial toss, just so you can evaluate how much more dressing you need. Add more dressing and Parmesan to taste.
- Tip onto a serving platter.
- Place the Not-Knots on top and shave over more Parmesan.
- For the foolproof pizza dough: Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
- Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
- Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
- For the garlic butter: Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.
- For the not-knots: Grease a baking sheet with olive oil. Pinch off balls of the dough about 1 inch in diameter and roll into round balls, then place the balls on the oiled baking sheet. Cover and let rise for 2 hours.
- Meanwhile, combine the garlic butter and Parmesan in a pan and stir together over medium-low heat until melted. Pour into a metal bowl large enough to toss the balls in.
- Heat a deep pan of oil to 350 degrees F and fry the balls, stirring them so they cook evenly, until golden, 2 to 3 minutes.
- Remove the balls from the pan, then put them in the bowl with the Parmesan garlic butter and toss to coat them thoroughly.
CONVENIENCE CAESAR
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a pan over medium heat. Add the chickpeas and season with the chili powder, garlic powder, salt and pepper and cook, shaking the pan occasionally, until crisp, about 12 minutes.
- For the dressing: Add the Caesar dressing to a bowl. Stir in the pesto, black pepper to taste and chili powder, if using. Set aside.
- Add the romaine to a large bowl. Add the dressing and toss to coat. Place on a platter, then drain the chickpeas on a paper towel-lined plate. Sprinkle the crispy chickpeas over the salad while they are still hot. Shave over the Parmesan and scatter the parsley leaves, then enjoy.
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CAESAR BRUSSELS SALAD RECIPE - JULIA SHERMAN
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Author Julia ShermanTotal Time 1 hr 25 mins
- 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.
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