Roasted Brussels Sprouts Caesar Salad

Von Tasty · 30 Min.

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Zubereitung

1. Preheat the oven to 375°F (180°C).
2. Make the dressing: in a large bowl, combine garlic, anchovies, egg yolks, Dijon and lemon juice, and whisk. Slowly whisk in 1 cup olive oil to emulsify, adding more if you want a thicker dressing. Mix in the Parmigiano-Reggiano and season with sea salt and black pepper. Set aside.
3. In a large skillet over medium-high heat, cook the pancetta until crispy. Move the pancetta to a plate and leave the fat in the pan.
4. In the same skillet, toast the bread crumbs in the fat until golden. Move them to a plate.
5. Put the Brussels sprouts on a sheet tray, drizzle with olive oil, season with salt and pepper, and toss.
6. Roast for 25 minutes, or until charred.
7. Put the Brussels sprouts and half the pancetta in a serving bowl. Spoon over the dressing and toss.
8. Garnish with the remaining pancetta, toasted bread crumbs and extra Parmigiano-Reggiano.

Zusammengefasst aus dem Video von Tasty. Schau es dir für die Details an.

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KnoblauchEiKäseZitroneParmesanPaniermehlSardellePancetta