Brussels Sprout Caesar Salad
Chef Harold Marmulstein of Salty Sow’s Brussels Sprout Caesar Salad adds a fresh crunch and sweetness to a salad that is typically overpowered by dressing. “Our clientele is a mixture of meat lovers and veggie lovers. At Salty Sow, we make it easy to love veggies. We serve crispy brussels sprout leaves as a side and it’s a big hit, so we decided to add the guest favorite to the salad, add almonds for a great protein, and not much to my surprise, it’s one of our best sellers,” the chef says.
- 1 ea. head of romaine lettuce hearts
- 1 cup Brussels sprouts, slice 1/4″ thick
- 2-4 oz. Caesar dressing
- 1/8 cup candied almonds
- 1/8 cup dries cranberries
- 1/8 cup grated parmesan reggiano
- some parmesan to slice over the top
Split romaine in half, wash well and drain, slice romaine across the leaves into 1/4″ julienne. Blanch brussels sprouts in boiling salted water for 45 seconds, shock in ice water, and drain well.
In a large bowl mix romaine, brussels sprouts, nuts, cranberries, grated cheese and dressing, toss well, season with salt and cracked pepper (add more dressing if desired). Portion salads into chilled bowls and top with shaved Parmesan.
- 4 oz. garlic cloves
- 1 1/2 oz. anchovy filets
- 1 oz. Dijon mustard
- 4 oz. lemon juice, fresh
- .5 oz. kosher salt
- .5 oz. sugar
- .5 oz. cracked black pepper
- 8 oz. olive oil
- 4 oz. extra virgin olive oil
- 1 egg
Place garlic, anchovies and 1/3 of the olive oil in a food processor or blender and puree. In a bowl, add the garlic puree and all the rest of the ingredients except the oil and blend well. Slowly whisk in the rest of the oil till all in, check seasoning
Makes about 1 qt.
- 10 almonds
- 1 egg
- 2 tbsp. of sugar
Preheat oven to 300 degrees. Beat eggs in a bowl and pour sugar in a separate flat dish. Coat sliced raw almonds with an egg white and sugar. Place on a non stick baking pan and cook in oven for 20 minutes. Stir the nuts every 8 minutes or until dry.
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