Warm Brussels Sprout Caesar Salad with Multigrain Croutons

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, optional
• 2 tablespoons grated Parmesan cheese

Directions

1. Set an oven rack in the middle and preheat the oven to 400°F. Spread the bread cubes on a large sheet pan with a rim, then coat them with the oil, garlic, and 1/8 tsp. salt. Bake until they turn crisp and deeply golden, giving them a stir partway through, about 8 minutes. You can prepare the croutons 1 day in advance and keep them in an airtight container at room temperature.
2. In a small bowl, combine the oil, lemon juice, garlic, mustard, and lemon zest with a whisk. Add anchovies to taste. The dressing may be prepared 1 day ahead; cover and refrigerate it, then bring it back to room temperature before using.
3. Cut off the stem ends of the Brussels sprouts. Halve each sprout lengthwise through the stem, then slice the halves crosswise into thin shreds. Warm the oil in a large skillet set over medium-high heat, then put in the Brussels sprouts. Stir now and then as they cook, just until they are warmed through and starting to soften, about 4 minutes. Spoon them into a wide, shallow serving bowl, add the dressing and Parmigiano, and toss thoroughly.
4. Portion the salad into 4 bowls. Scatter the croutons and parsley over the top, if using, then finish with plenty of pepper and serve.