Brussels Sprout Caesar Salad with Multigrain Croutons

By msweeney

Ingredients

• Dressing:
• 3 3 3 Tbs. extra-virgin olive oil
• 2 2 2 Tbs. fresh lemon juice
• 1 1 clove 1 small clove garlic, minced
• 1 1 1 slightly rounded tsp. Dijon mustard
• 1/2 1/2 1/2 tsp. finely grated lemon zest
• 2 to 3 2 to 3 3 anchovy fillets, minced (optional; see tip, below)
• Salad
• 1 1 1 lb. Brussels sprouts
• 1 1 1 Tbs. extra-virgin olive oil
• 1/3 1/3 1/3 cup finely grated Parmigiano-Reggiano or Grana Padano
• 2 2 2 Tbs. chopped fresh flat-leaf parsley (optional)
• Freshly ground black pepper

Details

Adapted from finecooking.com

Preparation

Step 1

Preparation
Make the dressing
Whisk the oil, lemon juice, garlic, mustard, and lemon zest in a small bowl. Season to taste with the anchovies. (The dressing can be made 1 day ahead. Store covered and refrigerated. Bring to room temperature before using.)

Make and serve the salad
Trim the ends from the Brussels sprouts, cut them in half lengthwise through the stem end, and then crosswise into thin slices. Heat the oil in a large skillet over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally, until just heated through and beginning to wilt, about 4 minutes. Transfer to a large shallow bowl. Add the dressing and Parmigiano, and toss well.

Divide among 4 bowls, and