Caesar Salad With Bacon, Brussels Sprouts and Basil

Name: Caesar Salad With Bacon, Brussels Sprouts and Basil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 fillets anchovy fillets, finely chopped, plus 1/2 teaspoon oil from the jar; 227 grams sliced bacon, cut into small pieces; 473 milliliters Brussels sprout leaves, picked layer by layer (from about 5 whole sprouts); 2 teaspoons caper brine (from a jar of capers); 118 milliliters canola oil; 8 servings Canola oil, for frying; 1 Tbsp capers; 2 teaspoons dijon mustard; 1 large pasteurized large egg yolk; 118 milliliters fresh basil leaves; 1 small clove garlic, grated; 8 servings Kosher salt; 8 servings Kosher salt and freshly ground pepper; 118 milliliters fresh lemon juice; 79 milliliters extra-virgin olive oil; 118 milliliters freshly grated parmesan cheese, plus a chunk for shaving over the salad; 2 heads romaine lettuce, outer leaves removed, cut into 1-inch pieces

The recipe Caesar Salad With Bacon, Brussels Sprouts and Basil is ready in about 45 minutes and is definitely an outstanding gluten free option for lovers of American food. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 400 calories, 9g of protein, and 39g of fat each. A mixture of canolan oil, pasteurized egg yolk, canolan oil, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Make the dressing: In the bowl of a food processor, combine the egg yolk, mustard, garlic and 1/2 teaspoon each salt and pepper. Pulse to blend. With the machine running, pour the lemon juice and caper brine into the mix. Slowly pour in the olive oil, then the canola oil, blending until smooth.

Ingredients you will need

Salt And Pepper

Lemon Juice

Canola Oil

Olive Oil

Egg Yolk

Mustard

Garlic

Brine

Equipment you will use

Food Processor

Bowl

Transfer the dressing to a bowl and taste for seasoning. Stir in the anchovies and anchovy oil. Cover and refrigerate until ready to use, or up to 1 day.

Ingredients you will need

Anchovies

Seasoning

Cooking Oil

Equipment you will use

Bowl

Prepare the salad: Cook the bacon in a small skillet over low heat, stirring, until crispy, 12 to 15 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Heat 1 inch canola oil in a medium heavy-bottomed pot until a deep-fry thermometer registers 350 degrees F (or alternatively, use a deep fryer). Line a baking sheet with paper towels.

Ingredients you will need

Canola Oil

Equipment you will use

Baking Sheet

Paper Towels

Kitchen Thermometer

Deep Fryer

Pot

Put the capers in a small metal strainer, submerge them in the hot oil and fry until crispy, 1 to 2 minutes.

Ingredients you will need

Capers

Cooking Oil

Equipment you will use

Sieve

Drain on the paper towels.

Equipment you will use

Paper Towels

Add the Brussels sprout leaves to the hot oil in small batches (step back because they will splatter oil) and fry until crispy, 1 to 2 minutes.

Ingredients you will need

Cooking Oil

Transfer to the paper towels using a slotted spoon. Season the leaves with salt.

Ingredients you will need

Salt

Equipment you will use

Slotted Spoon

Paper Towels

Pour about three-quarters of the dressing into a large salad bowl.

Equipment you will use

Bowl

Add the romaine, basil and grated parmesan and toss to coat. Shave additional parmesan over the salad. Top with the remaining dressing, the bacon, capers and Brussels sprout leaves.

Ingredients you will need

Parmesan