Ingredients
- 3 cups cubed French bread
- 2 tbsp butter, melted
- 1 tsp kosher salt
- 1/2 cup mayonnaise
- 1 anchovy fillet or 1/2 tsp anchovy paste
- 3 garlic cloves
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 5 cups shaved Brussels sprouts
- 1 1/2 tsp kosher salt
- 3 slices bacon, cooked
- 1/2 lemon
- 2 tbsp shaved Parmesan cheese
Instructions
1. Preheat oven to 350°F (175°C).
2. On a baking sheet, toss cubed bread with melted butter and 1 tsp kosher salt. Bake for 15-20 minutes until crunchy and golden brown.
3. In a food processor, combine mayonnaise, anchovy, garlic, olive oil, lemon juice, Dijon mustard, and black pepper. Blend until smooth to make the dressing.
4. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add shaved Brussels sprouts and 1.5 tsp kosher salt. Sauté for about 10 minutes until softened but still crunchy.
5. Transfer sautéed Brussels sprouts to a large salad bowl. Add desired amount of dressing and toss to coat.
6. Squeeze half a lemon over the salad. Crumble cooked bacon and add to the bowl along with shaved Parmesan cheese. Toss everything together.
7. Serve warm, garnished with the prepared croutons.
Notes
For a vegetarian version, omit the bacon and anchovy. The dressing can be prepared up to 3 days in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg