Shaved Brussels Sprouts Salad

with Anchovy and Garlic Vinaigrette

Servings: 4

This is a refined twist on the flavors of Caesar salad, using thinly shaved Brussels sprouts in place of the more traditional romaine.

Ingredients: 

• 12 oz Church Brothers Farms Shaved Brussels Sprouts 

• 1 small red onion 

• 1 bunch Italian parsley 

• 1 Meyer lemon

• 4 ounces parmesan cheese

• 12 white anchovies preserved in olive oil 

• 18 garlic cloves

• 1 cup milk

• 1 cup creme fraiche 

• 1 lemon

• 1 cup olive oil

• 1 tablespoon Dijon mustard

• 2 tablespoons finely diced shallots

• 1 teaspoon chopped thyme

• 1 egg yolk

• 6 tablespoons white balsamic vinegar

Instructions: 

1. Prepare the onion and lemon: Peel and shave the red onion as thinly as possible. Shave the Meyer lemon as thinly as possible (rind and all). Pick the parsley leaves.

2. Dressing: Make the vinaigrette by placing the egg yolk into a bowl and whisking until it begins to froth. Add the Dijon and then slowly add the vinegar. Once the vinegar has been incorporated slowly whisk in the oil, being careful to keep the vinaigrette emulsified. Add lemon juice, chopped thyme and salt to taste.

3. Garlic creme fraiche: Bring a small pot of salted water to a simmer. Add the garlic and simmer for 2 minutes. Strain the garlic. Repeat this step again for a milder garlic flavor. Add the garlic to the milk and simmer for five minutes. Add the creme fraiche, 1 tablespoon lemon juice and blend until smooth. Season with salt to taste.

4. Assemble: Toss the shaved Brussels sprouts, shaved onion, parsley leaves and shaved Meyer lemon in a bowl with vinaigrette. Garnish with the garlic creme fraiche, fresh grated parmesan and white anchovies.

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Shaved Brussels Sprouts Salad with Anchovy and Garlic Vinaigrette

Yield: 4

This is a refined twist on the flavors of Caesar salad, using thinly shaved Brussels sprouts in place of the more traditional romaine.

Ingredients

Dressing

• 12 oz Church Brothers Farms Shaved Brussels Sprouts
• 1 small red onion
• 1 bunch Italina parsley
• 1 Meyer lemon
• 4 ounces parmesan cheese
• 12 white anchovies preserved in olive oil
• 18 garlic cloves
• 1 cup milk
• 1 cup creme fraiche
• 1 lemon
• 1 cup olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons finely diced shallots
• 1 teaspoon chopped thyme
• 1 egg yolk
• 6 tablespoons white balsamic vinegar

Salad

• 4 heads Church Brothers Farms Petite Romaine
• 1/2 cup bacon pieces, pre-cooked
• 10 cherry tomatoes, cut in half or quartered
• 1/4 cup diced or julienned red onion
• 1 ounce bleu cheese, crumbled

Instructions

1. Prepare the onion and lemon: Peel and shave the red onion as thinly as possible. Shave the Meyer lemon as thinly as possible (rind and all). Pick the parsley leaves.
2. Dressing: Make the vinaigrette by placing the egg yolk into a bowl and whisking until it begins to froth. Add the Dijon and then slowly add the vinegar. Once the vinegar has been incorporated slowly whisk in the oil, being careful to keep the vinaigrette emulsified. Add lemon juice, chopped thyme and salt to taste.
3. Garlic creme fraiche: Bring a small pot of salted water to a simmer. Add the garlic and simmer for 2 minutes. Strain the garlic. Repeat this step again for a milder garlic flavor. Add the garlic to the milk and simmer for five minutes. Add the creme fraiche, 1 tablespoon lemon juice and blend until smooth. Season with salt to taste.
4. Assemble: Toss the shaved Brussels sprouts, shaved onion, parsley leaves and shaved Meyer lemon in a bowl with vinaigrette. Garnish with the garlic creme fraiche, fresh grated parmesan and white anchovies.