Shredded Brussels Sprout Salad with Creamy Caesar Dressing

Dressing: 600 g (22 oz, 3 cups)

Ingredients

For the Dressing:

  • 2 egg yolks (36 g)
  • 1 tbsp (14 g) Dijon mustard
  • 2 cloves garlic, minced (6 g)
  • 2 anchovy filets, minced (5 g)
  • ½ lemon, juiced (25 g)
  • 1 tsp (6 g) salt
  • 2 cups (445 g) olive oil
  • ½ cup (40 g) Black Diamond Shredded Asiago Cheese
  • ¼ cup (60 g) water (or more for desired consistency)

For the Salad:

  • 2 lb (908 g) Brussels sprouts, shredded
  • 8 slices prosciutto (80 g), baked and crispy
  • 1½ cups (69 g) croutons
  • ½ cup (40 g) Black Diamond Shredded Parmesan Cheese
  • 1 cup (120 g) dried cranberries (optional)
Products Used:
Black Diamond Parmesan Romano Cheese Shred

Directions

For the Dressing:

  1. In a bowl, whisk together the egg yolks, Dijon mustard, minced garlic, minced anchovies, and lemon juice.
  2. Slowly add the olive oil while whisking continuously until completely combined.
  3. Adjust the seasoning to taste. Add shredded Asiago cheese, and adjust with more lemon juice, salt, pepper, and water if desired.

For the Salad:

  1. In a large bowl, toss the shredded Brussels sprouts with the creamy Caesar dressing until evenly coated.
  2. Add chopped cooked prosciutto, croutons, and shredded Parmesan cheese. Toss gently to combine.
  3. If using dried cranberries, add them to the salad.

Baked Prosciutto Method:

  1. Preheat the oven to 400°F (200°C).
  2. Place the prosciutto slices in a single layer on a parchment-lined baking sheet.
  3. Bake for 10 minutes, or until crispy.
Go back to recipes