Brussels Sprouts Caesar Salad

Happy monday. Our home was turned into a real deal studio this weekend for a two day wine shoot, full with food pairings, and ending with a dinner party. Robert wore many hats. Producer, chef, fill card holder. During the dinner party portion I don't think any of our guests minded me telling them to do that drinking, or pour shot one more time. Not until it was 20 minutes in and everyone was laughing hysterically. It was the perfect way to end a hectic couple of days. 

Given the 3° weather many of us woke up to, I imagine the craving for a nice crisp salad is non-existent. Caesar and nicoise are a rotating weeknight staple for us, even when it is freezing outside. I'm the first to be over a big bowl of greens when it's not exactly salad weather, but changing it up is the best way for me to get interested again. With brussels sprouts abundant, switching out romaine for the full leaves is a nice seasonal switch. Robert also thought shaved hard boiled eggs might add a nice touch, and homemade croutons? They're always a good idea. 

Brussels Sprouts Caesar Salad
2.5 cups brussel sprouts
1 egg, hardboiled and shelled
1 tbs olive oil
2 tbs fresh grated parmesan 
3 tbs creamy caesar dressing, or to taste
1 large rosemary roll, or multigrain roll, cubed
salt and pepper

Wash and dry brussels sprouts. Using a sharp knife, trim the end of the sprout and remove outer leaves. Score bottom of sprouts and remove leaves, set aside into a large bowl. Meanwhile, heat olive oil a medium skillet over high heat. When shimmering, place cubed bread into skillet and season generously with salt and pepper. Cook until golden browned, tossing frequently, about 5 minutes. Set aside to cool.
To assemble salad, toss brussels sprouts with dressing, top with grated parmesan and using a box grater, grate hardboiled egg over salad. Top with croutons and serve.

Creamy Caesar Dressing
makes approximately 1/3 cup

2 tbs extra virgin olive oil
1 tbs grated parmesan cheese
2 tbs Greek yogurt
1 clove garlic
1 tsp champagne vinegar 
1 tsp anchovy paste
1 tsp dijon mustard
salt and pepper

In a small nonreactive bowl, mash garlic then whisk to combine Greek yogurt, olive oil, parmesan, anchovy paste, dijon and salt and pepper.