Warm Brussels Sprouts Caesar Salad

• portions: 4 servings
• temps actif: 45 minutes
• temps total: 55 minutes

Ingrédients

1 large grinder roll (or 2 smaller rolls, cut into cubes)

1 tablespoon unsalted butter

½ tablespoon everything bagel seasoning

4 large eggs

½ pound bacon (cooked and chopped)

32 ounces Brussels sprouts

2 teaspoons olive oil

⅛ teaspoon Kosher salt

⅛ teaspoon black pepper

½ cup creamy Caesar dressing (plus extra on the side - recipe below)

1 cup mayonnaise

2 teaspoons deli-style mustard (or Dijon)

2 teaspoons anchovy paste (optional)

2 teaspoons Worcestershire sauce

1 teaspoon minced garlic

2 tablespoons lemon juice

⅓ cup shredded Parmesan

salt and black pepper (to taste)

Instructions

Everything bagel croutons

Melt butter in a skillet over medium heat. Add the bread cubes and everything bagel seasoning and toss to combine.

Cook for 2-3 minutes, stirring occasionally, until golden and toasted.

Hard-boiled eggs

Add the eggs to a saucepan and cover with cold water. The water should come one inch above the eggs. Bring to a boil and cover. Then, turn the heat off and let sit for 10 minutes (less if you like your yolks jammy).

Meanwhile, prepare an ice bath. Add a couple of handfuls of ice to a bowl and fill with water. When the eggs are done, transfer the eggs to the ice water and let cool for 5 minutes.

To peel, tap the eggs against the side of the bowl to crack the shell. Peel while holding under the water. This helps the shell to release and peel more easily.

Slice the peeled eggs in half or quarters and set aside.

Caesar dressing

Add the dressing ingredients to the bowl of a food processor. Blend until smooth.

Taste and season with salt and pepper.

Salad

Preheat the oven to 400 degrees.

Trim the end off of the Brussels sprouts and remove any discolored outer leaves. Thinly slice the sprouts. This can be done with a knife or in a food processor fitted with a slicing blade.

Add the sprouts to a mixing bowl and toss with oil, salt, and pepper. Roast for 8-10 minutes until slightly softened and warm throughout. (This step is optional).

Transfer the Brussels sprouts to the same bowl and add 1/3-1/2 cup of the dressing. Toss to combine. (The amount of dressing can be adjusted based on personal preference.)

Add half of the bacon and croutons and toss. Transfer to a serving platter or a large bowl. Top with remaining bacon, croutons, and eggs. Garnish with extra Parmesan cheese. Serve with extra dressing on the side.

Nutrition

• Calories: 629 kcal
• Lipides Totaux: 48 g
• Lipides Saturés: 14 g
• Lipides Insaturés: 30 g
• Acides Gras Trans: 1 g
• Cholestérol: 220 mg
• Sodium: 1269 mg
• Glucides Totaux: 31 g
• Fibres Diététiques: 10 g
• Sucres Totaux: 7 g
• Protéines: 24 g