Page 44 - Ambrosia Cookbook
P. 44
BRUSSELS
CAESAR SALAD
INGREDIENTS
FOR CAESAR DRESSING FOR BRUSSELS SPROUTS SALAD
4 Each - Garlic cloves Minced 7 Cups - Brussels sprout Leaves
1/2 Tablespoons - Kosher salt 2 Tablespoons - ambrosia extra Virgin olive oil
1 Tablespoons - cracked Black Pepper 3/4 Cup - caesar dressing (see recipe)
1 Tablespoons - ambrosia anchovy Paste 1/3 Cup - ambrosia Kalamata olives Halved
2 Tablespoons - esprit de Paris dijon Mustard smooth 3/4 Cup - ambrosia sweety drop Peppers
1 Each - egg yolk 1/4 Cup - Parmesan cheese shredded
1 Tablespoons - ambrosia Lemon Juice 2 Each - ambrosia Holland Biscuits 1” dice
2 Tablespoons - red Wine Vinegar
3/4 Tablespoons - ambrosia Worcestershire sauce
1/2 Cup - ambrosia Grapeseed oil
INSTRUCTIONS
FOR CAESAR DRESSING FOR BRUSSELS SPROUTS SALAD
Mash garlic with salt, black pepper, anchovy paste,
and dijon. Mix well. toss Brussels sprout leaves with extra virgin olive
oil and grill over high heat in grill pan to char.
add egg yolk, lemon juice, vinegar, and
Worcestershire sauce. Mix completely after each cool completely.
addition of ingredients. toss grilled leaves with caesar dressing and
garnish with Kalamata olives, sweety drops,
slowly whisk in oil.
Parmesan, and Holland Biscuit croutons.
BrUsseLs caesar saLad THE COOK BOOK 45
