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40
SOUPS/SALADS/SIDES
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.
Makes 6 cups
Active Time: 30 minutes
Inactive Time: n/a
1. Heat oven to 350°F. Line baking pan with aluminum
foil. Prepare the croutons by first combining the oil,
garlic and salt in a medium mixing bowl, being sure
to smash the garlic while stirring. Add the bread
cubes and toss to fully coat the bread. Transfer to the
prepared pan and bake until golden brown, about 10
to 12 minutes, tossing halfway through the baking
process. Discard garlic.
2. Insert the slicing disc at setting 3 into the work bowl
of the food processor. Slice Brussels sprouts on High.
Reserve in a large mixing bowl.
3. Adjust slicing disc to setting 1. Slice Parmesan on
Low. Add to mixing bowl with sliced Brussels sprouts.
4. Toss Brussels sprouts with croutons, sliced Parmesan
and Caesar dressing. Serve immediately.
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
CROUTONS:
1 TABLESPOON EXTRA VIRGIN
OLIVE OIL
1 GARLIC CLOVE, SMASHED
¼ TEASPOON KOSHER SALT
4 OUNCES CRUSTY BREAD (ITALIAN
OR FRENCH, FOR EXAMPLE), CUT
INTO ½-INCH CUBES (4½ CUPS
CUBED)
SALAD:
1 POUND BRUSSELS SPROUTS, LOOSE
LEAVES REMOVED AND STEMS
TRIMMED
2 OUNCES PARMESAN
DRESSING:
1 CUP CAESAR DRESSING
(PAGE 22)
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