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
