Spicy Brussels Caesar Salad Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry completely.
• Toss sprouts in a bowl with 1 tablespoon olive oil and 1 teaspoon paprika. Spread out on a baking sheet and sprinkle with sea salt.
• Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
• Whisk remaining 3 tablespoons olive oil, remaining 1 teaspoon paprika, heavy cream, Parmesan cheese, red wine vinegar, lemon zest and juice, garlic, and brown mustard together in a bowl.
• Transfer whole sprouts and any loose leaves to a bowl; pour in cream mixture and toss to combine.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.
• Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
• Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
• Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.
• Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.

Steps:

• For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
• With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
• For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
• Heat the olive oil in a small saucepan or skillet over low heat.
• Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
• Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
• For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
• Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
• Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.