Brussels Sprouts Caesar Recipes
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
SPICY BRUSSELS CAESAR SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the croutons: Heat the butter in a skillet over low heat. Add the garlic. When the butter just starts to bubble, add the bread cubes and toss to coat. Season with salt. Cook, tossing frequently, until the croutons are golden brown, about 10 minutes. Remove to a bowl, add the asiago and toss.
- For the Caesar dressing: Add the mayo, anchovy paste, Dijon, Worcestershire, cayenne, lemon zest and juice, garlic and jalapeno to a food processor. Pulse together, then add the egg yolks and blend. With the machine running, slowly drizzle in the oil to ensure the dressing is emulsified. Add the asiago and blend again.
- Feed the trimmed sprouts though the shredder with the slicer attachment of a food processor (or slice with a very sharp knife or a mandoline) and put into a large bowl. Pour over some of the dressing and toss to coat. Add more dressing to your liking. Put onto a platter and garnish with the croutons.
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
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- In a large bowl, add quartered Brussels Sprouts, 1/4th cup Olive Oil, salt and mix with a wooden spoon or spatula till all are covered and shiny with oil.
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- Place the brussels sprouts in a large bowl and drizzle with the olive oil. Season lightly with salt and pepper and transfer to the prepared baking pan.
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- While the sprouts roast make the croutons. Line a small baking pan with aluminum foil and set aside.
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- Toss the chickpeas with 1/2 teaspoon of olive oil, nutritional yeast, garlic powder and sea salt and place them on one of the prepared baking sheets. Roast them in the oven for 30-40 minutes, stirring occasionally, until they are mostly dry. They will continue to dry and crisp as they cool.
- Cut half the Brussels sprouts in half. Shave the rest of the Brussels by cutting them in half, laying the flat sides down, and then thinly slicing them. Set aside 1 cup of the shaved Brussels. Add all the Brussels, except the ones you’ve set aside, to the other prepared tray, drizzle them with the remaining 1 1/2 teaspoons of oil and sprinkle the sea salt top. Use your hands to mix the Brussels around so that each piece is covered in oil. Bake the Brussels for 25 minutes, mixing halfway. Don’t wait for the chickpeas to come out of the oven. Bake the Brussels and the chickpeas at the same time.
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- In a small pan over medium heat, warm 2 tablespoons of the oil and the halved garlic slices, cut side down, until the garlic is very aromatic and just starting to turn golden. Remove and reserve the garlic. Add to the oil the breadcrumbs and 1/4 teaspoon salt. Cook, stirring frequently, until the breadcrumbs are crisp but not burning, about 5 minutes. Set aside.
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- 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.
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