This salad was inspired by a recent visit to Abe Fisher (which, by the way, was an incredible dining experience from start to finish). They prepared an out-of-this-world Brussels sprouts Ceasar salad. It was so good, in fact, that I felt compelled to create my very own version.
It’s an amazing twist on a classic, as well as the perfect salad for the holidays given its festive colors and highly-seasonal ingredients. The polenta croutons and pomegranate seeds add subtle sweetness to an otherwise savory dish. Further, the polenta croutons are a yummy, gluten-free alternative to traditional croutons.
Note: To make just enough dressing for this salad alone, use only one-third of the ingredients in the recipe provided. I, however, wanted leftovers!
Part 1: The Dressing
What you’ll need:
- 1.5 cups EVOO
- The juice of 3 lemons
- 1 can white anchovies
- 9 cloves garlic
- 3 tbsp. Dijon mustard
- Himalayan salt to taste
- Cracked black pepper to taste
What you’ll do:
- Combine all ingredients in a food processor; blend until smooth
- Funnel into a dressing bottle
Part 2: The Croutons
What you’ll need:
- 1 log polenta
- 2 tbsp. grape seed oil
What you’ll do:
- Preheat oven to 400°F
- Cut the log of polenta into small cubes; place into a mixing bowl and coat with grape seed oil
- Spread the cubes over a baking sheet lined with parchment paper, ensuring that they don’t touch one another
- Cook in the oven for approximately 30 minutes, or until crispy
Part 3: The Salad
What you’ll need:
- 1 stalk of Brussels sprouts
- 1/4 cup Ceasar dressing
- 1/4 cup shredded Parmesan
- Polenta croutons
- The seeds of half a pomegranate
- Cracked black pepper
What you’ll do:
- Remove the Brussels sprouts from the stalk; rinse thoroughly and pat dry
- Cut each Brussels sprout in half lengthwise; then, out of each half, cut out and discard the portion holding the leaves together; the leaves should easily detach from one another; add to a salad bowl and repeat with each Brussels sprout until all are prepped
- Combine the prepped Brussels sprouts, dressing, and Parmesan; top with pomegranate seeds and crotons; finish with desired amount of cracked black pepper
Oh wow, this brings back memories of Abe Fisher’s for sure. It was one of my favorite dishes there. I love how colorful this dish is! We need to add this to our Thanksgiving dinner menu. Maybe Chris will actually eat it!
I’d be happy to recreate it! I have leftover dressing. :)