It’s been quite hot here the past few days and not wanting to warm up the kitchen, I’ve been making more salads. This salad features sliced brussel sprouts, and chopped asparagus that came fresh from the garden. Slicing the brussel sprouts and presenting in a salad like this got pickier eaters who would normally scoff at them to try them, and the dish went over well. I love good Caesar dressing, and I laughed when I told the family there really is anchovy in it and saw their facial expressions.
1/2 pound asparagus, chopped into 1/2″ pieces
1 pound brussel sprouts, chopped
1/4 cup extra virgin olive oil
3/4 cup mayonnaise
5 anchovy fillets, minced
1 tablespoon fresh lemon juice
1 teaspoon worcestershire sauce
1 teaspoon dijon mustard
1/4 cup parmesan cheese, grated
salt and pepper, to taste
Bring a medium sized pot of water to a low boil. Add the cut asparagus and cook for 4-5 minutes. Drain the water and place the asparagus in an ice bath, then add it to the cut brussels in a large bowl. In a small bowl mix together the olive oil, mayonnaise, anchovies, lemon, mustard, worcestershire, salt and pepper. Mix together well and then stir the cheese in. Place the dressing into the large bowl with the asparagus and brussels and toss until coated. Serves 4 as a meal, 6 as a side. Enjoy!