Bacon Brussels Caesar Recipe
Caramelized Brussels, Shaved Brussels, Radicchio, Romaine, Pecorino Romano, Black Garlic Caesar Dressing, Herbed Sourdough Croutons, Bacon Lardons
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and slice them in half. In a skillet over medium heat, add the bacon lardons and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet. Add the halved Brussels sprouts to the skillet and caramelize them for about 8-10 minutes, stirring occasionally.
- 2
Prepare the Salad Base
While the Brussels sprouts are cooking, thinly slice the radicchio and chop the romaine lettuce. In a large bowl, combine the sliced radicchio and chopped romaine.
- 3
Make the Croutons
Preheat the oven to 180°C (350°F). Tear the sourdough bread into bite-sized pieces and toss with olive oil, salt, and your choice of dried herbs. Spread on a baking sheet and bake for 10-15 minutes or until golden brown and crispy. Set aside.
- 4
Assemble the Salad
Once the Brussels sprouts are caramelized, add them to the bowl with the radicchio and romaine. Add the crispy bacon lardons and toss everything together. Drizzle with black garlic Caesar dressing to taste and toss again.
- 5
Finish with Cheese and Croutons
Grate the Pecorino Romano cheese over the salad and top with the herbed sourdough croutons. Serve immediately.