Brussels Sprout Caesar Salad

/

INGREDIENTS

For the salad

  • 2 lbs. brussels sprouts

  • 1 tablespoon white wine vinegar

  • 1 tablespoon olive oil

  • ½ teaspoon salt

  • ½ cup Mariani Sliced Almonds

  • ½ cup Caesar dressing (homemade or store-bought)

  • ⅓ cup grated parmesan cheese

For the homemade ceasar dressing

  • ½ cup mayonnaise

  • 1 clove of garlic, minced

  • ½ teaspoon Dijon mustard

  • ½ teaspoon Worcestershire sauce

  • 1 tablespoon fresh lemon juice

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

INSTRUCTIONS

  1. Make the Caesar dressing.  Add the mayonnaise, garlic, mustard, Worcestershire sauce, lemon juice, salt, and pepper to a bowl and mix until combined.

  2. Use a mandolin, sharp knife, or food processor to finely shred the brussels sprouts.

  3. Add the shredded brussels sprouts to a large bowl with the white wine vinegar, olive oil, and salt.  Toss to combine, then cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.  During this time the brussels sprouts will slightly soften.

  4. While you wait for the brussels sprouts, toast the almonds.  Add the almonds to a skillet over medium heat.  Toss over heat for 5 minutes, until golden.  Remove from heat and set aside.

  5. Uncover the brussels sprouts and add the Caesar dressing and parmesan cheese.  Toss to coat all the brussels sprout pieces, then sprinkle the toasted almonds on top.