Caesar Style Brussels Sprouts Salad

Last year I shared a recipe for raw Brussels sprouts salad and it was a success! This time, I wanted to make a sauce without egg yolk and anchovies to simplify your life and make the recipe a little healthier. The recipe is even better when you let the salad sit with the vinaigrette (without the croutons).

Servings: 4 to 6

Preparation: 25 minutes

Cooking: 10 minutes

Ingredients :

• About 500g of Brussels sprouts
• ½ cup pomegranate arils
• 1 pack (375g) bacon
• 2 slices sourdough bread, cut into croutons
• ½ red onion, finely chopped

Vinaigrette:

• 1 small clove garlic, finely grated
• ¼ cup Greek yogurt
• ⅓ cup extra virgin olive oil
• 1 tbsp Dijon mustard
• 4 tbsp apple cider vinegar
• Zest of a lemon
• Juice of half a lemon
• 3 tbsp (about 30 g) finely grated parmesan
• 1 tsp kosher salt
• Pepper from the mill, to taste

To serve:

• Fresh mint leaves
• Chili crisp
• Grated Parmesan

Steps:

1. Preheat oven to 400F. Add bacon slices to a foil-lined baking sheet. Bake for about 10 minutes until bacon is crispy.
2. Meanwhile, finely chop the Brussels sprouts using the single-blade attachment in your food processor. If you don't have a food processor, finely chop the sprouts by hand with a knife.
3. When the bacon is done, remove from the oven and transfer to a plate. Add the bread pieces directly to the pan and coat with the bacon fat. Return the pan to the oven for about 7 to 10 minutes until the croutons are lightly browned and crispy.
4. Transfer Brussels sprouts to a large bowl with pomegranate arils and onion. Season lightly with salt and pepper, toss and set aside.
5. In a mason jar, add all the ingredients for the vinaigrette. Close the lid and shake vigorously. Taste to adjust the seasoning if necessary.
6. Pour the dressing over the salad and toss until all the ingredients are well coated. Note: If you have time to let the salad sit in the fridge after adding the dressing, it will make it even better. I recommend 30 minutes to an hour.
7. Cut the bacon slices into small pieces. Transfer three-quarters of the bacon and add half of the croutons to the salad and toss.
8. Serve in large bowls or as an accompaniment to meat or fish. Sprinkle with more grated parmesan, croutons, bacon, fresh mint leaves and chili crisp if desired!