Ingredients

The following ingredients have 5 Servings
  • About 20 brussels sprouts
  • 5 slices bacon, (crumbled)
  • Caesar dressing ((recipe below))
  • 1 Tbsp olive oil
  • 1/2 cup panko
  • Salt and pepper
  • 4 anchovy fillets, (optional)
  • 2 cloves garlic, (peeled)
  • 1 egg yolk
  • 1 Tbsp dijon mustard
  • 1½ Tbsp fresh squeezed lemon juice
  • 1½ Tbsp water
  • ¼-1/2 cup extra-virgin olive oil
  • ¼ cup grated parmesan

Instruction

  • Slice brussels sprouts finely. I recommend using the shredding blade on your food processor. Place shredded brussels sprouts in a large bowl.
  • Add crumbled bacon and caesar dressing to bowl and toss well.
  • In a medium-sized nonstick skillet, heat olive oil and add panko. Cook panko, stirring, until golden and crispy, about 3 minutes. Sprinkle in salt and pepper, to taste.
  • Serve brussels sprouts in individual bowls and sprinkle toasted panko over the top.