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