Warm Brussel Sprout Caesar Salad

Warm Brussel Sprout Caesar Salad

My family loves Caesar Salad. There are many caesar salad dressing recipes out there, some are thick others are thinner. I do not like the dressing to be thick like mayonnaise but I do like it to be creamy. The trick is to whisk the egg, mustard, anchovies and garlic together before slowly adding the oil while continuing to whisk. Caesar dressing should have lots of flavor. Do not be concerned with the anchovies in the recipe, they are there to add salt and a different layer of flavor. I like to use anchovy paste instead of fillets. I think that it blends better in the dressing and is much easier to work with. The anchovies will not make the dressing fishy, they are essential in making a true authentic caesar salad.

Use a whisk to emulsify dressing

It is much better to make your dressing rather than buying one in a bottle. The freshness of the ingredients adds to the overall flavor of the dressing. Caesar dressing has quite a few ingredients but most of them are probably already in your pantry. I always keep garlic cloves, anchovy paste, eggs and parmesan cheese in my fridge. You can always whip up something to eat as long as you have these staples in your refrigerator.

This Caesar dressing recipe will work well with romaine lettuce but I love it with warm brussel sprouts. I serve the Warm Brussel Caesar Salad as a side dish at dinner but you can also serve it as an appetizer. You can make the dressing ahead of time and keep it in your refrigerator for up to 5 days. Just store in a glass jar.

Warm Brussel sprout Caesar Salad
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Warm Brussel Sprout Caesar Salad

Brussel Sprouts with Homemade Caesar Dressing
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: Italian
Servings: 4 people
Calories: 344kcal

Ingredients

  • 1 egg yolk
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • 2 small garlic cloves minced
  • tsp anchovy paste or 4 fillets minced
  • 2 tbsp fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup extra virgin olive oil
  • ¼ cup light olive oil or safflower oil
  • 3 cups shredded brussel sprouts
  • 1 tbsp light olive oil for sauteeing sprouts
  • 4 tbsp fresh grated parmesan cheese

Croutons

  • 2 cups day old bread cubed
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions

  • whisk egg yolk, garlic, anchovy and mustard together
  • whisk in Worcestershire sauce, lemon, salt and pepper
  • continue to whisk and slowly add both oils in a slow steady stream
  • whisk until emulsified
  • add 2 tblsp grated parmesan
  • add 1 tbsp oil to a pan on medium heat
  • saute shredded brussel sprouts for 5 minutes
  • pour dressing in pan and mix.
  • turn burner to low and cover pan for 5 minutes until brussel sprouts are bright green and soft to bite. Do not over cook
  • put brussel sprouts in bowl and top with croutons and remaining 2 tbsp grated parmesan

Croutons

  • toss bread cubes with oil, salt and pepper and place on baking sheet
  • bake for 10 minutes at 350 until golden

Nutrition

Serving: 1person | Calories: 344kcal | Carbohydrates: 7g | Protein: 6g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 345mg | Potassium: 269mg | Fiber: 3g | Sugar: 2g | Vitamin A: 606IU | Vitamin C: 57mg | Calcium: 97mg | Iron: 1mg

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Life can be difficult, cooking doesn’t have to be…

Life can be difficult, cooking doesn’t have to be…

Chicken Milanese topped with Arugula, Tomatoes and Shaved Parmesan

So last night I was feeling tired. It had been a long rainy day training my puppy and waiting on line to vote. Let me rephrase this…Waiting on a very LONG line to vote in the rain. So when I got home I wanted to make something for dinner that would be delicious, easy and quick.

I realized that I hadn’t shared my Chicken Milanese recipe yet. This is my go-to prep for chicken any time of year. Meaning, it works just as good on a cold winter night as it does in the heat of summer. Learning to properly bread chicken, fish and vegetables is the foundation for anyone learning to cook. You can build many delicious recipes off of the classic breading method.

I chose to serve my thin sliced chicken breast Milanese with a simple arugula salad on top. I like the way the peppery arugula freshens the lightly fried chicken. I toss the arugula with Balsamic Vinegar, Extra Virgin Olive Oil, Salt, Pepper and a touch of Dry Mustard.

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Chicken Milanese

Panko Breaded Chicken Breast
Prep Time10 mins
Cook Time12 mins
Course: Main Course
Cuisine: Italian, American
Keyword: chicken, Breaded Chicken
Servings: 4 people

Ingredients

  • 1.5 lbs thin sliced chicken breast
  • 1 cup flour-for dredging
  • 2 eggs
  • 1.5 cups Panko bread crumbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried onion flakes
  • 1/4 tsp oregano
  • vegetable oil for frying

Instructions

  • Mix Panko with onion flakes, salt, pepper, oregano
  • dredge each chicken breast into flour first, then egg, then panko mix
  • Fill frying pan with 1/2 inch vegetable oil and heat over medium heat
  • When oil is warm add chicken and cook until golden brown on each side
  • Place on paper towel to absorb the extra oil

Notes

This recipe is a base for many dishes. Serve the chicken with a salad on top or top with tomato sauce and mozzarella cheese to make delicious chicken parmigiana. You do not need to deep fry the chicken, you need enough oil to wet the breadcrumbs. I like to place the chicken on a paper towel after frying to remove extra oil.
This recipe can be made in advance and reheated in the oven.
arugula salad
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Arugula Salad with Shaved Parmesan Cheese

Arugula, Tomatoes, Parmesan and Balsamic Vinaigrette
Prep Time10 mins
Course: Appetizer, Salad
Cuisine: Italian, American
Keyword: Salad
Servings: 4 people

Ingredients

  • 6 cups baby arugula
  • 1 pint yellow and red tomatoes cut in half
  • cup extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp dry mustard
  • ¼ tsp sea salt
  • tsp pepper
  • pinch sugar
  • shaved Parmigiana Reggiano for topping

Instructions

  • Place arugula and tomatoes in a bowl
  • In another bowl whisk together oil, vinegar, mustard, salt, pepper and sugar
  • Pour dressing over salad and top with shaved Parmigiana