Description
Chef’s Tip: To shave your Brussels sprouts, first wash and dry them. Hold the whole sprout by its stem and cut crosswise into very thin slices.
20 min
10
servings
Ingredients
4
oz
anchovies
(in olive oil)
4
clove
garlic
(large)
1/2
cup
Parmesan cheese
(shredded)
2
Tbsp
Worcestershire sauce
3
Tbsp
water
2
Tbsp
Dijon mustard
1
Tbsp
red wine vinegar
1
tsp
Tabasco
1/2
tsp
salt
1/4
tsp
pepper
1/2
cup
olive oil
5
oz
baby kale
(washed)
2
large heads romaine lettuce
(washed, cut into 1" pieces)
3
cup
Brussels sprouts
(shaved)
1
cup
Parmesan cheese
(shaved)
4 1/2
oz
bag croutons
Prep Time:
20 min
Total Time:
20 min
Instructions
In a blender, combine the anchovies, garlic, shredded Parmesan cheese, Worcestershire sauce, water, mustard, vinegar, Tabasco, salt and pepper and blend on medium until smooth. Once smooth, slowly add in the olive oil and blend until emulsified and creamy.Makes 1½ cups.
In a large bowl, toss the baby kale, romaine and Brussels sprouts; portion into individual bowls. Add desired amount of dressing, shaved Parmesan cheese and croutons.Enjoy as a side dish or light lunch. To make it a complete meal, top your salad with shredded, store-bought rotisserie chicken or grill up some fresh shrimp!
