½cupparmesan or asiago cheesefinely grated or shredded
⅓cupmayonnaise
½teaspoonDijon mustard
¾teaspoonWorcestershire sauce
2tablespoonslemon juicefresh lemon juice
½teaspoonsminced garliccan use jarred if no fresh bulbs on hand
2teaspoonsanchovy pastecan substitute fish sauce or 6 anchovy fillets
6dasheshot sauceI used Frank’s hot sauce
salt & pepperto taste
Instructions
For the Brussel Sprouts
Rinse the brussel sprouts and using a sharp knife, remove stems. Using a mandoline or a very sharp knife, thinly slice the brussel sprouts.
1.3 pounds brussel sprouts
Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add brussel sprouts to skillet and toss to ensure even coating of olive oil.
2 tablespoons olive oil
Cook, stirring occasionally for 7-9 minutes. Set aside to cool while you make the dressing.
For the dressing
In a large bowl, add the Parmesan, mayonnaise, mustard, Worcestershire sauce, lemon juice, garlic, anchovy paste, hot sauce. Season with salt and pepper, to taste. Mix all ingredients well and add brussel sprouts to the bowl. Stir to combine.
1/2 cup parmesan or asiago cheese, 1/3 cup mayonnaise, 1/2 teaspoon Dijon mustard, 3/4 teaspoon Worcestershire sauce, 2 tablespoons lemon juice, 1/2 teaspoons minced garlic, 2 teaspoons anchovy paste, 6 dashes hot sauce, salt & pepper
Serve warm or cold- if serving cold, set in refrigerator for 1 hour.
Video
Notes
**NOTE: If you don’t like using tinned anchovies or anchovy paste, a little fish sauce works the same way to give you the umami that is necessary to a classic caesar salad dressing.**Want more like this? Subscribe to ourSunday newsletterto get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!