Brussels Sprout Caesar Salad
There’s a cute place in Austin’s Manor neighborhood called the Salty Sow. Their slogan is “swine + wine + beer” so clearly I’m on board. (I love Salty Sow so much that I actually wrote a bit about them in an ES post last summer!) This head-to-tail gastropub specializes in all things porky and meaty, of course, but surprisingly one of my favorite things on their menu is a salad! Go figure.
This isn’t just any salad, though. It starts with brussels sprouts, always a winner in my book, and makes them into a take on the Caesar salad, topped with dried cranberries and candied almonds. It’s salty, savory, slightly crispy, and just a tad bit sweet. My mouth is seriously watering just thinking about it.
I loved this salad so much that I begged the recipe out of ‘em, and now I want all of you to experience its magic.
Brussels Sprouts Caesar Salad
1 ea. head of romaine lettuce hearts
1 cup Brussels sprouts, slice 1/4″ thick
2-4 oz. Caesar dressing (recipe below)
1/8 cup candied almonds (recipe below)
1/8 cup dried cranberries
1/8 cup grated parmesan reggiano
Extra 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, 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
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 1qt.
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.