Brussels Sprouts With Caesar Sauce Recipe

Brussels sprouts are one of the cutest and most mini forms of cabbage, which is one of the healing flavors of the winter season. Like broccoli, it is best known for its anticarcinogenic properties. This mini vegetable should not be overcooked so that it does not lose much of its nutritional value. The healthiest form of consumption is salad. Caesar dressing is used in this recipe. It can be tried with any kind of salad dressing suitable for your palate. Bon Appetit!

Ingredients:

For 4 people

🕐 Preparation: 30 min. 🕐 Cooking: 10 min.


Brussels Sprouts	15	Qty
Parsley (Finely Chopped)	2	Tbsp
Cheese (Grated Hard Cheese)	1/2	Cup
Sardine	5	Qty
Worcestershire Sauce	1	Tsp (large)
Raisins	1	Handful
Bread	3	Thick Slice


Egg Yolk	2	Qty
Garlic	2	Clove
Lemon Juice (Fresh)	1	Qty
Olive Oil (Extra Virgin)	4	Tbsp
Coriander (Dust)	1/2	Tsp
Ground White Pepper	1/2	Tsp
Ground Paprika (Red Powdered Pepper)	1/2	Tsp

Instructions:

Chop the breads into cubes, drizzle 1 tablespoon of olive oil and crushed garlic on them, mix them and bake them at 180 degrees until they turn brown and crunchy.
Wash and finely chop the brussels sprouts.
Take two glasses of hot water in a saucepan and place a metal bowl over it. When the water boils, take the egg yolks into this bowl and whisk them quickly for 1-2 minutes in a bain-marie. So your salad will not smell of eggs.
Add eggs, cheese, chopped parsley, sardines, olive oil, a clove of garlic, lemon juice and spices to the rondo and cook until it gets a smooth consistency.
Wash the raisins, soak them in a glass of hot water for 5 minutes and drain.
Take the chopped cabbages into the sauce mixture that you transferred to a deep salad bowl and mix them. Serve your salad by garnishing it with raisins and croutons (toasted bread). Enjoy your meal!

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