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Salads


8 slices of bacon (or chicken breast)
1/2 baguette, cut into thumb sized cubes
2 tbsp extra virgin olive oil
� tsp salt (divided)
� tsp fresh ground pepper (divided)
2 lbs brussels sprouts (buy shaved if you can find)
1/2 cup grated Parmigiano-Reggiano
Block Parmigiano-Reggiano for shaving on top
1/2 cup mayonnaise
2 lemons, juiced
6 garlic cloves, finely minced or grated
1 clove garlic halved (for the warm brussel sprouts)
2 anchovy fillets
2 tsp dijon mustard
1/4 tsp Worcestershire sauce
1/2 cup hot water

Cook the bacon/chicken, let cool and chop into bite sices pieces

In a large salad bowl, mash the anchovy, garlic and mustard together with a fork. Add mayonnaise, lemon juice, Worcestershire, half the Parmigiano-Reggiano and a good pinch of salt and pepper. Whisk until well combined.

If brussel sprouts aren't shaved, shave them using a mandolin, or food processor, Heat olive oil in a skillet over medium high heat, add the garlic clove halves and brown lightly. Add water and brussels sprouts and lightly season with salt and pepper and saut� until tender but crisp about 8 minutes. Remove garlic and chop.

Add browned garlic, half the bacon/chicken and croutons (if using) and toss until well coated. Serve with shaved cheese, croutons (if using), and bacon/chicken on top.

Excellent