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Spicy Brussel Sprout and Romaine Salad

This Caesar salad was so good last night especially in this Texas 🔥 heat! My husband loves Brussel Sprouts! I added some romaine in mine too. 😋

Brussel Sprout Caesar Salad

I made my homemade croutons using Canyon Bakehouse Gluten Free bread cut into cubes, melt butter, olive oil, garlic pepper and mix into bread cubes, bake on 350 for 15 minutes or until desired crunchola!
We had ours last with roasted chicken breast! Or you could use shrimp! I just added my spices (garlic pepper, hot roasted garlic spice, red pepper spice, salt, pepper), and sauteed in some olive oil in iron skillet, brown on both sides, then finish in oven on 350 for 30 minutes. YUM!!
Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate.
Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes. Brussels sprouts also have carotenoids, colorful pigments found in plants, which are good for your eyes.
=====> Healthy Benefits of Brussel Sprouts
Caesar Dressing (this dressing is tangy and spicy) - (I doubled the Mayo to have more for later..)
1/2 cup mayo
1 1/2 TBS anchovy paste or fish sauce will do
1 tsp Dijon Mustard
1 tsp Worchesershire sauce
1/4 tsp cayenne pepper (I use a red pepper spice)
2 lemons, zested and juiced (I used fresh lemon juice in a bottle, no additives)
1 clove garlic minced (I use more because we love garlic!)
1/2 fresh jalapeno pepper (depending on how spicy you like it, seeded if necessary)
3 large egg yokes
3/4 cup olive oil
1/2 cup grated asiago (I used shredded Parmesean which I had on hand)
pinch kosher salt (optional, with the anchovy or fish sauce it's already salty)
pinch freshly ground peper
2 pounds Brussel Sprouts, trimmed. (I added romaine in my salad too)
  1. For the Caesar dressing: Add the mayo, anchovy paste, Dijon, Worcestershire, cayenne, lemon zest and juice, garlic and jalapeno to a food processor. Pulse together, then add the egg yolks and blend. With the machine running, slowly drizzle in the oil to ensure the dressing is emulsified. Add the asiago and blend again.
  2. Feed the trimmed sprouts though the shredder with the slicer attachment of a food processor (or slice with a very sharp knife or a mandoline.  I just added them to my food processor and pulsed) and put into a large bowl. Pour over some of the dressing and toss to coat. Add more dressing to your liking. Put onto a platter and garnish with the croutons.

***No Egg version -

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