Shredded Brussels Sprout Salad with Caesar Dressing

A delicious and classic caesar dressing smothered on top of raw, shredded brussels sprouts with crispy prosciutto and toasted walnuts.

Prep:
10
mins
Cook:
15
mins
TOtal:
25
mins
servings:
4

Ingredients


  • 1.5 lb brussels sprouts
  • 3 anchovies
  • 1 egg yolk
  • 2 tbsp lemon juice
  • 2 garlic cloves minced
  • 1 tsp dijon mustard
  • 1/3 cup extra virgin olive oil
  • sea salt and pepper to taste
  • 1/4 cup parmesan freshly grated
  • 4 slices prosciutto roughly chopped
  • 1/4 cup walnuts

Instructions


  1. Using a mandolin, finely shred all the brussels sprouts and set aside.
  2. In a blender or food processor, add the anchovies, egg yolk, lemon juice, garlic and mustard and process. While the machine is running, drizzle in the extra virgin olive oil until all is incorporated. Season to taste with sea salt and pepper and then stir in the parmesan.
  3. Heat up a skillet over medium heat and fry the prosciutto slices until crispy, then remove, let cool and chop. Add the walnuts to the same pan and heat until they just start to get toasty, about 3 to 4 minutes. Then remove, let cool and roughly chop.
  4. To assemble, drizzle the dressing over the brussels sprouts, add the chopped prosciutto and walnuts. Garnish with additional parmesan, lemon or olive oil if desired. Enjoy!