Roasted Brussels Sprouts Caesar Salad
1 1/2 pounds brussel sprouts, stems trimmed
4 cloves garlic, peeled and smashed
2 tablespoons olive oil
6 slices bacon
2 large chicken breasts, butterflied into 4 thinner pieces
2 ounces flat anchovies in olive oil and salt
2 egg yolks
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/4 cup freshly grated Parmesan cheese
1/4 cup Greek yogurt (or sour cream or mayonnaise)
1/4 cup buttermilk
coarse salt, black pepper, cayenne pepper
Preheat the oven to 400. Cut the brussel sprouts in half and place in a single layer on a baking sheet along with the garlic. Drizzle with olive oil and season with salt and black pepper. Roast for 30 minutes, until tender and the edges are crisp.
Meanwhile, heat a cast iron skillet over medium heat and cook the bacon until crisp; drain on paper towels. Season the chicken on both sides with salt, black pepper and cayenne pepper and cook in the hot bacon fat until the chicken is browned on each side and cooked through.
To make the dressing, combine the anchovies, egg yolks, lemon juice, mustard, Parmesan cheese, yogurt, buttermilk and the roasted garlic in a food processor and process until smooth. Season to taste with black pepper.
Garnish the salad with the crumbled bacon and more Parmesan cheese.
Yields 4 servings
Recipe from Curly Girl Kitchen