Modern Caesar with Shaved Brussels, Radicchio & Romaine Caesar
The addition of shaved Brussels sprouts and colorful radicchio adds texture and a big hit of nutrients to a classic Caesar. The recipe also works in creamy avocado, which acts as a pleasing counterpoint to the salads bitter edge. Make it a main dish by adding a soft cook egg on the side or tossing slices of cooked chicken or chick peas into the mix.
Ingredients
Croutons
- 2 heaping cups cubed crusty bread (1/3-inch cubes)
- Extra-virgin olive oil
- Salt Kosher salt
Dressing
- 3 oil-packed anchovy filets (or 1 tablespoon anchovy paste)
- 1 tablespoon Dijon mustard
- 1 large clove garlic, minced (see notes)
- 3 tablespoons lemon juice
- 1 tablespoon red or white wine vinegar
- 1 tablespoon water
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup finely grated Parmesan cheese
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
Salad
- 5 cups chopped hearts of romaine or Little Gem lettuce (about 1 romaine heart or 2-3 Little Gems)
- 2 cups chopped radicchio (if radicchio is too bitter for your taste, use endive or additional romaine)
- 8 ounces Brussels sprouts, ends trimmed and sliced very thin using the slicer blade of a food processor or a mandoline (about 3 cups)
- 1 medium ripe avocado, cut into cubes
- Small chunk Parmesan cheese
Instructions
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Preheat oven to 400 degrees F.
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Pile the croutons onto a sheet pan, drizzle a few teaspoons olive oil over them and add a couple pinches salt. Toss everything together with your hands. Bake until the croutons begin to turn golden brown, about 6 minutes. Remove from oven and set aside.
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Stack the anchovies on a cutting board and use a fork to mash them into a paste. Transfer to a small bowl along with the mustard, garlic, lemon juice, vinegar, water, salt, and several grounds of fresh black pepper. Whisk to blend. Add the Parmesan and whisk again. Gradually add the 1/3 cup plus 1 tablespoon olive oil to the bowl, whisking all the while to blend. Set aside.
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Toss the romaine, radicchio, Brussels sprouts, and croutons in a large bowl. Drizzle on most of the dressing and toss several times to coat everything well. Add the avocado and a little more dressing, if needed, and toss again. Add more salt or black pepper, if desired. Generously shower the salad with finely grated Parmesan cheese. Serve immediately.
Recipe Notes
If you're sensitive to garlic, leave the clove whole and immerse it in the dressing. It will infuse the dressing with flavor without some of the common side effects of garlic.