(Serves 2)

  • 4 cups shaved Brussels sprouts
  • 2 oz Parmigiano Reggiano
  • 1-2 cups Parmesan Croutons (recipe below)
  • Eggless Caesar (recipe below)
  • Kosher Salt
  • Black Pepper

Assemble salad by placing Brussels sprouts and at least one cup of croutons (more if you’re a crouton bully like me!) in a large bowl. Toss with 1/4 cup dressing and season to taste with Kosher salt and black pepper. Add more dressing if desired, then coat with a generous blanket of fresh Parmigiano Reggiano.

Parmesan Croutons

  • 6 cups day old baguette, cubed
  • 1/3 cup-1/2 cup olive oil
  • 1/4 grated parmesan cheese (pecorino romano or grand padano work well too)
  • 3/4 tsp each- dried basil, parsley, oregano (or use 2 tsp italian seasoning)
  • 1/2 tsp granulated garlic
  • 1/2 tsp season salt (I use Simply Organic)
  • 1/4 tsp black pepper
  • Kosher Salt

Preheat oven to 375 degrees and cover a half sheet pan (18 x 13) with parchment paper or foil. In a large bowl, toss bread cubes with oil, then continue tossing while adding in cheese, dried seasonings, garlic, season salt, and black pepper. Continue tossing bread cubes to evenly distribute seasonings. Taste one to see if any additional salt is needed, and add some Kosher salt if necessary. Spread bread onto prepared pan and cook on middle rack for 7 minutes. Remove pan from oven, and toss, turning the brown ones over. Place pan back in oven and bake for an additional 5-6 minutes, keeping a close watch to ensure that they do not burn. Remove pan from oven and taste again for seasoning, adding more Kosher salt if necessary.

Eggless Caesar Dressing

  • 2 oz. fresh lemon juice
  • 1 tbsp capers, drained
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp Worcestershire sauce
  • 2/3 cup grapeseed oil
  • 2 tbsp olive oil
  • 3 cloves garlic, peeled and crushed
  • Kosher Salt
  • black pepper

Combine all ingredients except oil, Kosher salt, and black pepper in the bowl of a food processor or blender, and pulse until garlic and capers are finely chopped. With motor running, drizzle in grapeseed oil, then olive oil. Season to taste with Kosher salt and black pepper.