I started a new job on Friday and tomorrow will mark my first week in the office. I'm determined to continue bringing my lunches, so here's day #1! Note: You can easily make this dairy or gluten free by omitting the croutons or cheese. Both are marked as optional.
Another helpful hint: I use large eggs for baking, but for personal purposes, having medium eggs on hand is helpful for other recipes for just you.
Brussels Sprouts Caesar Salad
Serves: 1 Time: 15 minutes tops Difficulty: Just don't be scared of the anchovy!
- 1 1/2-2 c. Brussels sprouts, end removed and thinly sliced
- 1 medium egg yolk
- 1 tsp. anchovy paste
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1 T. olive oil
- 1 slice of bread, preferably stale
- parmesan cheese (optional), 1 tsp. dried herbs (optional)
Whisk together the anchovy paste, Dijon, egg yolk, and lemon juice. Slowly whisk in the oil and season with pepper.
Option one for the croutons: Simply toast the bread or use a stale piece.
Option two for the croutons: Cut into cubes and drizzle with olive oil and the herbs. Toast or bake until crisp.
Toss the Brussels sprouts in the dressing. Add the croutons and sprinkle with the cheese (if using).