Warm Brussel Sprout Caesar Salad
8 slices bacon
1/2 baguette, cut into thumb sized cubes
2 tbsp extra virgin olive oil
½ tsp salt (divided)
½ tsp fresh ground pepper (divided)
2 lbs brussels sprouts
1 cup grated Parmigiano-Reggiano
1/2 cup mayonnaise
2 lemons, juiced
6 garlic cloves, finely minced or grated
2 anchovy fillets
2 tsp dijon mustard
1/4 tsp Worcestershire sauce
Preheat oven to 350°.
In a large bowl, toss the baguette cubes with olive oil, 1/4 teaspoon each of salt and pepper. Place on a baking sheet. Place a wire cooling rack on a baking sheet. Lay the bacon slices on the cooling rack. Bake the bacon and baguette cubes in the oven for 15 minutes, turning the bread halfway through. Once, done allow too cool to room temperature, then finely chop the bacon.
In a large salad bowl, mash the anchovy, garlic and mustard together with a fork. Add mayonnaise, lemon juice, Worcestershire, half the Parmigiano-Reggiano and a good pinch of salt and pepper. Whisk until well combined.
Shave the brussels sprouts using a food processor and place into the bowl with the dressing. Add half the bacon and croutons and toss until well coated. Serve with remaining, cheese, croutons, and bacon on top.