Need a winter salad to serve with your favorite soup? Try this warm version of the steakhouse classic. Warning: This may become your favorite way
to enjoy Brussels sprouts. Serves 4 as a side
FOR THE CROUTONS
2 cups ½-inch cubes rustic multigrain
bread
2 Tbs. extra-virgin olive oil
1 medium clove garlic, minced
Fine sea salt
FOR THE DRESSING
3 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice
1 small clove garlic, minced
1 slightly rounded tsp. Dijon mustard
½ tsp. finely grated lemon zest
2 to 3 anchovy fillets, minced
FOR THE SALAD
1 lb. Brussels sprouts
1 Tbs. extra-virgin olive oil
13 cup finely grated Parmigiano-Reggiano
or Grana Padano
2 Tbs. chopped fresh flat-leaf parsley
(optional)
Freshly ground black pepper
MAKE THE CROUTONS
Position a rack in the center of the oven and heat to 400°F. On a large rimmed baking sheet, toss the bread cubes with the oil, garlic, and 18 tsp. salt. Cook until toasted and golden brown, stirring once, about 8 minutes. (The croutons can be made 1 day ahead and stored in an airtight container at room temperature.)
MAKE THE DRESSING
Whisk the oil, lemon juice, garlic, mustard, and lemon zest in a small bowl. Season to taste with the anchovies. (The dressing can be made 1 day ahead. Store covered and refrigerated. Bring to room temperature before using.)
MAKE AND SERVE THE SALAD
Trim the ends from the Brussels sprouts, cut them in half lengthwise through the stem end, and then crosswise into thin slices. Heat the oil in a large skillet over mediumhigh heat. Add the Brussels sprouts and cook, stirring occasionally, until just heated through and beginning to wilt, about 4 minutes. Transfer to a large shallow bowl. Add the dressing and Parmigiano, and toss well. Divide among 4 bowls, and sprinkle with the croutons and parsley, if using. Season generously with pepper and serve.
Note: If you love anchovies, use the larger
amount; if you want to make the salad vegetarian, use 1 Tbs. finely chopped capers instead.
