Caesar Brussels Sprouts Salad
Category
Salad
Cook Time
45 minutes
Pat loves Caesar salad and is so excited to share this new spin on a timeless recipe! Using Brussels sprouts instead of Romaine, what could be better? You can leave as is or add some shredded chicken or grilled shrimp to make it extra tasty! Pat hopes you enjoy!
Author:
Ingredients
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2 bags of Trader Joe's shredded Brussels sprouts
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4 ounces of diced pancetta
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1/3 cup Parmesan shavings
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1/2 cup of plain Greek yogurt
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Juice of 1 lemon
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2 tablespoons half & half or milk
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1 tablespoon Worcestershire sauce
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1 tablespoon Dijon mustard
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Plenty of fresh ground black pepper
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Pinch of sea salt
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1/3 cup fresh grated Parmesan cheese
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1 tablespoon olive oil
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1 clove of garlic
Caesar Dressing
Directions
Blanch two bags of shredded Brussels sprouts in boiling water for about 2-3 minutes
Drain and rinse with cold water to cool down. Pat dry with paper towels. Place in fridge to continue cooling
Sauté pancetta until crisp. Drain grease on a paper towel
Mix Greek yogurt, Dijon mustard, Worcestershire sauce, black pepper, salt, Parmesan, lemon juice, and garlic in food processor and drizzle in olive oil while processing
Mix together sprouts, cooked pancetta, parmesan, 1/2 cup of Caesar dressing (add more if desired), and salt & pepper to taste. Mix until well coated and allow to cool in refrigerator for at least 30 minutes before serving
Optional: top with crushed croutons