SHAVED BRUSSEL SPROUT CAESAR SALAD WITH ARTICHOKE HEARTS AND HOMEMADE CROUTONS

Dressing:

1 large garlic clove, rough chopped

3 anchovy filets

½ cup Hellmann’s Light mayo

1 tablespoon Dijon mustard

2 tablespoons fresh lemon juice

¼ cup white balsamic vinegar

½ teaspoon salt

½ teaspoon fresh cracked black pepper

¾ extra virgin olive oil

½ cup grated parmesan cheese

 

Croutons:

1 small baguette, chopped into ½” chunks (about 6 cups)

½ teaspoon salt

¼ teaspoon black pepper

2 teaspoons garlic powder

¼ cup flat leaf parsley, chopped

⅓ cup olive oil

½ cup grated parmesan cheese

 

Salad:

12-ounces Brussel sprouts, shaved or sliced thin

1, 14-ounce can quartered artichoke hearts

1 cup grated parmesan

½ cup shaved parmesan flakes

Combine the garlic, anchovies, mayo, Dijon, lemon juice, vinegar, salt and pepper in the bowl of a food processor.  Pulse several times to combine.  Drizzle in the olive oil slowly with the mixer on steady low speed.  Add the parmesan and pulse 4 more times to combine. Place in a container and keep in the refrigerator until ready to use, up to 3 days in advance.

Preheat oven to 375 degrees.  Place bread cubes on a foil lined cookie sheet.  Top evenly with salt, pepper, garlic powder, parsley, olive oil, and parmesan.  Toss all of the ingredients together, massaging with your hands to evenly incorporate.  Bake for 20-25 minutes until bread is golden brown and toasty.

Place shaved sprouts, artichoke hearts, and grated parm in a large bowl.  Toss with dressing and croutons and transfer to a serving platter or individual plates.  Garnish with shaved parmesan and DEVOUR!!

Also delicious served with grilled chicken or steak on top!

Recipe can be doubled or tripled for a crowd!

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