Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Today, Claire Thomas of The Kitchy Kitchen updates the classic Caesar salad with a heaping of Brussels sprouts—just the thing for Thanksgiving.
Photo: The Kitchy Kitchen
Brussels Sprouts Caesar Salad
Simple, fresh, and perfect for you Brussels sprout lovers, this salad is an easy spin on a classic. If you really want to push it over the top and serve this as a main, add a poached egg and bread crumbs. Enjoy!
4 cups thinly sliced Brussels sprouts
1 Tbsp. lemon juice
2 tsp. chives
2 tsp. finely chopped parsley
1/4 cup freshly grated Parmigiano-Reggiano
3 Tbsp. dressing
For the dressing:
Juice of one lemon (about 2 Tbsp.)
2 oil-packed anchovies
2 garlic cloves, minced
1 Tbsp. whole grain mustard
1/4 cup extra-virgin olive oil
Salt and pepper
To make the dressing, whisk everything together in a bowl and set aside (the anchovies will dissolve as you whisk).
To make the salad, shave the Brussels sprouts with a mandoline, or very thinly slice with a knife, crossways, so instead of slices of Brussels sprouts, you get looser shavings. Combine all of the ingredients in a bowl and mix lightly with your hands. Garnish with more grated Parm.
More ways to get your Brussels sprouts fix:
The Easiest Way to Love Brussels Sprouts
We’re Seeing It Everywhere: Brussels Sprouts with Fish Sauce
The Secret to Better Brussels Sprouts: Bacon
Brussels sprouts: Are you for or against them?