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Sliced Brussels Sprouts Caesar Salad
The different textures in this salad—crunchy Brussels sprouts and croutons, soft cheese, and
creamy dressing—will have you reaching for seconds and thirds.
Yield: 6 cups
INGREDIENTS
Croutons
1
tablespoon extra-virgin olive oil
1
garlic clove, smashed
¼
teaspoon kosher salt
4
ounces crusty bread (such as Italian
or French), cut into ½-inch cubes
(4½ cups cubed)
INSTRUCTIONS
1. Heat the oven to 350°F with a rack in the middle position. Line a large baking sheet with
aluminum foil. Prepare the croutons. Combine the oil, garlic, and salt in a medium mixing bowl.
Add the bread cubes and toss to fully coat, being sure to smash the garlic while tossing the
bread. Transfer to the prepared pan and bake until golden-brown, 10 to 12 minutes, tossing
halfway through. Transfer to a wire rack to cool. Discard the garlic.
2. Assemble the Cuisinart
fine slicing disc over the stem adapter.
3. Place a medium serving bowl on the counter under the chute to catch the Brussels sprouts.
4. Slice the Brussels sprouts on High. Reverse the disc to fine shred and then shred the Parmesan
on High.
5. If preparing the pan-fried leaves, put 1 teaspoon of olive oil in a medium skillet over medium-
high heat. Once the oil is hot, add the leaves with a pinch of salt and pepper. Pan-fry until the
edges of the leaves are browned and crispy, but the centers are bright green.
6. Add the croutons to the bowl with the Brussels sprouts and Parmesan. Drizzle about ½ cup of
the dressing over top and then gently toss together. Top with the pan-fried leaves, if using, and
serve immediately with additional dressing on the side.
Nutritional information per serving (½ cup):
Calories 133 (63% from fat) • carb. 9g • pro. 4g • fat 1g • sat. fat 2g • chol. 19mg • sod. 242mg • calc. 77mg • fiber 2g
Food Processor fitted with the continuous feed attachment. Place the
®
Salad
1
pound Brussels sprouts, loose leaves
removed and stems trimmed
(if desired, reserve some of the outer
leaves to pan fry to serve on top of
the salad – this adds some extra
texture and color to the salad)
2
ounces Parmesan
1
cup Caesar Dressing (page 14)
13
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