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Warm Brussels Sprout Caesar Salad with Multigrain Croutons

Name: Warm Brussels Sprout Caesar Salad with Multigrain Croutons
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 pound Brussels sprouts, trimmed and halved; 1/2 cup multigrain croutons; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 2 anchovy fillets, finely chopped; 2 cloves garlic, minced; 2 tablespoons Dijon mustard; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons grated Parmesan cheese; 2 tablespoons olive oil

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

2 tablespoons olive oil

1/2 cup multigrain croutons

2 cloves garlic, minced

1 pound Brussels sprouts, trimmed and halved

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons freshly squeezed lemon juice

2 tablespoons Dijon mustard

2 anchovy fillets, finely chopped

2 tablespoons grated Parmesan cheese

Directions

Position a rack in the center of the oven and heat to 400°F. On a large rimmed baking sheet, toss the bread cubes with the oil, garlic, and 1/8 tsp. salt. Cook until toasted and golden brown, stirring once, about 8 minutes. Whisk the oil, lemon juice, garlic, mustard, and lemon zest in a small bowl. Season to taste with the anchovies. Trim the ends from the Brussels sprouts, cut them in half lengthwise through the stem end, and then crosswise into thin slices. Heat the oil in a large skillet over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally, until just heated through and beginning to wilt, about 4 minutes. Transfer to a large shallow bowl. Add the dressing and Parmigiano, and toss well. Divide among 4 bowls, and sprinkle with the croutons and parsley, if using. Season generously with pepper and serve.