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Caesar Salad With Bacon, Brussels Sprouts and Basil (Alexandra Guarnaschelli) Recipe

Caesar Salad With Bacon, Brussels Sprouts and Basil (Alexandra Guarnaschelli) Recipe

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Caesar Salad With Bacon, Brussels Sprouts and Basil (Alexandra Guarnaschelli)

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Ingredients:

Serving

1 pasteurized large egg yolk
1 1/2 tsp dijon mustard
1 small clove garlic, grated
kosher salt and freshly ground pepper
1/2 cup fresh lemon juice
1 1/2 tsp caper brine
1/3 cup extra-virgin olive oil
1/2 cup canola oil
2 anchovy fillets, finely chopped , plus 1/2 tsp oil from the jar
1/2 lb sliced bacon, cut into small pieces
canola oil, for frying
1 tbsp capers
2 cups brussels sprout leaves , picked layer by layer (from about 5 whole sprouts)
kosher salt
2 heads romaine lettuce , outer leaves removed , cut into 1-inch pieces
1/2 cup fresh basil leaves
1/2 cup freshly grated parmesan cheese , plus a chunk for shaving over the salad

Directions:

Make the dressing: In the bowl of a food processor, combine the egg yolk, mustard, garlic and 1/2 teaspoon each salt and pepper. Pulse to blend. With the machine running, pour the lemon juice and caper brine into the mix. Slowly pour in the olive oil, then the canola oil, blending until smooth. Transfer the dressing to a bowl and taste for seasoning. Stir in the anchovies and anchovy oil. Cover and refrigerate until ready to use, or up to 1 day.
Prepare the salad: Cook the bacon in a small skillet over low heat, stirring, until crispy, 12 to 15 minutes. Drain on paper towels.
Heat 1 inch canola oil in a medium heavy-bottomed pot until a deep-fry thermometer registers 350 degrees F (or alternatively, use a deep fryer). Line a baking sheet with paper towels. Put the capers in a small metal strainer, submerge them in the hot oil and fry until crispy, 1 to 2 minutes. Drain on the paper towels. Add the Brussels sprout leaves to the hot oil in small batches (step back because they will splatter oil) and fry until crispy, 1 to 2 minutes. Transfer to the paper towels using a slotted spoon. Season the leaves with salt.
Assemble the salad: Pour about three-quarters of the dressing into a large salad bowl. Add the romaine, basil and grated parmesan and toss to coat. Shave additional parmesan over the salad. Top with the remaining dressing, the bacon, capers and Brussels sprout leaves. Serve immediately.
Photograph by Kang Kim

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	521.24 Kcal (2182 kJ)
Calories from fat	436 Kcal
		% Daily Value*
Total Fat	48.44g	75%
Cholesterol	7.58mg	3%
Sodium	393.45mg	16%
Potassium	864.01mg	18%
Total Carbs	11.48g	4%
Sugars	3.76g	15%
Dietary Fiber	5.48g	22%
Protein	11.34g	23%
Vitamin C	41.9mg	70%
Iron	2.6mg	14%
Calcium	186.8mg	19%

Amount Per 100 g
Calories	152.2 Kcal (637 kJ)
Calories from fat	127.31 Kcal
		% Daily Value*
Total Fat	14.15g	75%
Cholesterol	2.21mg	3%
Sodium	114.89mg	16%
Potassium	252.29mg	18%
Total Carbs	3.35g	4%
Sugars	1.1g	15%
Dietary Fiber	1.6g	22%
Protein	3.31g	23%
Vitamin C	12.2mg	70%
Iron	0.8mg	14%
Calcium	54.5mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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