Shredded sprouts cooked with crispy bacon and served with traditional Caesar salad dressing and toppings!
Ingredients
2poundsbrussels sprouts, slivered
8strips bacon, cooked crispy
3tablespoonsbacon grease
2cupscroutons
3-4ouncesParmesan cheese
Salt and pepper
Caesar Dressing:
3-4anchovies
2clovesgarlic
1teaspoonDijon mustard
1tablespoonwhite wine vinegar
½lemon, juice only
⅓cupGreek yogurt
½cupolive oil
Salt and pepper
Instructions
Heat oven to 350 degrees. Lay bacon strips on a wire rack over a baking sheet or on a baking sheet directly. Bake the bacon at 350 degrees F. for 20 minutes until the bacon is very crispy. Pour off bacon grease and save for later.
For croutons, cube a few pieces of sturdy bread into 1/4-inch cubes. Toss with a drizzle of olive oil and a pinch of salt and pepper and bake at 350 degrees for 10-15 minutes until very crispy. Let cool.
For dressing, add all ingredients except olive oil to food processor and pulse a few times to combine well. Then drizzle in olive oil and process until smooth. Season well with salt and pepper.
Sliver brussels sprouts. In a large skillet, add 2-3 tablespoons reserved bacon grease over medium high heat. Once hot, add sprouts and cook until they are tender and browned in spots, about 4-5 minutes. Stir occasionally. Season sprouts with salt and pepper.
Divide cooked sprouts between four plates. Top with crumbled bacon and croutons. Grate Parmesan cheese on top and serve with a drizzle of dressing or serve the dressing on the side.
I think this salad is best while warm, but it’s not bad cold either if you want to make it in advance.