J and I have been eating a lot of green lately.
We love going to the market and picking out fresh vegetables and cooking them up as a nice side, but, like, why do veggies always get put on the side?!
One of my favorite lunches is a simple Caesar Salad, but often times they are FULL of fatty dressings and sometimes the romaine lettuce can be BORING.
Since we both love Brussys — they are kinda spicy when raw and have a fun crunch when you eat them – I thought it would be fun to make a Brussels Caesar Salad!
Honestly, we had SO many sprouts and I didn’t want them to go to waste!
I whipped up a mayo-less dressing with yummy, oily anchovies and topped it with tangy chaat masala. If you saw my post from last week, here, you’ll know I’ve been OBSESSED with adding Chaat Masala to everything. It’s salty, zesty, tangy. It pretty much taste good with anything.
anyways, if you’re looking to snazzy up a classic lunch, try out this spin!
Xx
K
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- 3 in anchoviesoil chopped
- 1 tsp. Colemans English mustard
- 1 tsp. olive oil
- 1 tsp. chili powder
- 1 tsp. Chaat masala
- ¼ cup vegetable oil
- 1 egg yolk
- 1 clove garlic chopped
- 2 tbsp. lemon juice
- 3 tbsp. Parmesan finely grated
- 2 tbsp. Emiliano Reggiano shaved
- 1 lb. Brussels Sprouts
- salt to taste
Ingredients
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- Cut Brussels Sprouts ends off and then in half; then slice the Brussels Sprouts thinly into half-moon slices and toss in the olive oil.
- On a cutting board on mortar pestle, add anchovies, garlic and salt. Using the side of your knife chop and mash until a smooth paste is made.
- Add egg yolk, mustard, chili powder and lemon juice into a small bowl and whisk until combined.
- Slowly drizzle a few drops of vegetable oil into the mixture and whisk. Continue to add in olive oil slowly drizzling and whisking until the mixture has thickened. Add water as needed until the mixture is as thick as heavy cream.
- Add in anchovy paste and Parmesan and whisk until smooth.
- Taste and adjust seasoning as needed.
- In a bowl toss the dressing with the sliced Brussels Sprouts.
- Serve and top with shaved Emiliano Reggiano and sprinkle with Chaat Masala.
7 comments
I was just commenting like a min. ago that ceasar salad is the best and here it is lol! Your timing is perfect haha! Interesting though you used the anchovies dressing.. my first to see one.
Traditionally the dressing is made with anchovies!
Very nice salad. I love the green. Brussels reminded me of our forthcoming trip to that city. So we must have this salad at least once before we go.
I love salads. The pictures alone sealed the deal for me. This looks and sounds incredibly tasty.
This is really new to me, Ever since i picked interest in other peoples cuisine i have been exposed to lots o things o ordinary wouldn’t have known about.. Will definitely give this a try. Looks very appetizing
Lovely to learn a new salad recipe. This is good for my healthy lifestyle.
Good you are eating a lot of green. That is really healthy. I will be trying this recipe asap.