Caesar salad is a classic salad you’ve probably had a hundred times. But, with this recipe, you can be sure your taste buds will be totally shocked. We’re swapping out lettuce for Brussels sprouts, adding jalapenos to the dressing, so get ready for some extreme flavor.
Salad
For the base of the salad, you can either hand-shred or put the shredding attachment of a food processor on to cut up the Brussels sprouts. Whichever way you do it will be fine, and when they’re nicely shredded, put them into a bowl. To make the croutons, cut up some old bread into cubes and fry them in oil in the stove with some sliced garlic in there for extra flavor.
Dressing
To make this dressing, pour mayo, Worcestershire sauce, anchovy paste, the juice of two lemons, the zest of 1 lemon, 3 egg yolks, a spoonful of Dijon mustard, a clove of garlic, 1 fresh jalapeno, and fresh cracked black pepper into a food processor.
Start the food processor and then drizzle in 1/4 cup of olive oil, or until the sauce has emulsified. Finish it with Asiago or Parmesan cheese and pulse it a few more times. Pour the dressing over the sprouts and then put the croutons on top and enjoy!
