Traditional Caesar Dressing is made with raw egg yolks and anchovies. I opt for a version without these two that is made from ingredients I always have on hand, and that will hold up in the fridge for a week, unlike the classic version. You can use this dressing on any type of Caesar Salad, not just brussel sprouts, and I even like it when making a Caesar Pasta Salad. I prefer the taste of mayo over yogurt in the dressing, but if you don’t like mayo, yogurt will still give you the creaminess. You can add croutons here if you like, or my preference is to throw in a few chunks of roasted cauliflower in place of the croutons.
To make this #dinnerdoneby9am I shred the brussel sprouts and make the dressing in the morning, refrigerate all day, then toss just before serving and add the cheese.
Salad
-1 lb brussel sprouts, ends cut off and shredded using knife or food processor
-1/2 c shaved parmesan cheese
Dressing
-1 clove garlic, minced
-1 c mayo or yogurt
-1/4 c lemon juice
-1/4 c white vinegar
-1 Tbsp Dijon mustard
-1 tsp Worcestershire sauce
-1/2 tsp salt
-1/2 tsp black pepper
To make the dressing, combine the dressing ingredients in a bowl and whisk well. (Or do what I do and throw everything in a food processor and process for 20 seconds). Serve dressing immediately, or refrigerate until serving. (Dressing will keep for 1 week in the fridge).
When ready to serve salad, toss shaved brussel sprouts with desired amount of dressing, then scatter parmesan cheese across the top and serve.
