![Caesar Brussels Salad](https://cdn.statically.io/img/www.foodandwine.com/thmb/_dK3D5ZAmKEB-ROo5O1hsJEa6EM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/caesar-brussels-salad-XL-RECIPE1017-78ce1c34b8864d3eb7460fed0f71b6d9.jpg)
Ingredients
DRESSING:
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2 large egg yolks
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2 tablespoons fresh lemon juice
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5 oil-packed anchovy fillets, drained
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3 tablespoons chopped parsley leaves, plus more leaves for garnish
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2 tablespoons chopped chives
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1 teaspoon Dijon mustard
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1 teaspoon white wine vinegar
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1/4 cup extra-virgin olive oil
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1/4 cup grapeseed oil
BRUSSELS SPROUTS:
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2 pounds brussels sprouts
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1/4 cup extra-virgin olive oil
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3 tablespoons white wine vinegar
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1 garlic clove, finely grated
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Kosher salt
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Pepper
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1/2 cup freshly grated Parmigiano-Reggiano
Directions
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Make the dressing In a food processor, pulse the egg yolks, lemon juice, anchovies, chopped parsley, chives, mustard and vinegar until smooth. With the machine on, drizzle in both oils until smooth. Transfer to a bowl, cover with plastic and refrigerate. Clean out the processor.
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Make the brussels sprouts Thinly slice 2 cups of the smallest brussels sprouts and transfer to a large bowl. In a food processor fitted with the slicing blade, shred the remaining brussels sprouts; transfer to the bowl. Toss with the olive oil, vinegar and garlic and season with salt and pepper. Cover and let stand for 1 hour. Toss in the Caesar dressing and cheese. Garnish with parsley and serve.
Make Ahead
The dressing can be refrigerated in an airtight container for up to 2 days.