Ingredients - For the Salad:
2 cups shredded Brussel sprouts or thinly sliced
2 cups shredded romaine lettuce or thinly sliced
3 slices of sourdough bread
1 tablespoon La Tourangelle Organic Extra Virgin Olive Oil
Parmesan to top salad
Ingredients - For The Dressing:
1/4th cup La Tourangelle Organic Extra Virgin Olive Oil
1 teaspoon anchovy oil
2 garlic cloves, on a microplane or finely minced
1/8th cup mayo
Juice of 1 lemon
2 tablespoon dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon shredded Parmesan
Salt and pepper to taste
- Preheat your oven to 400 degrees. To begin your salad, cube and toast your croutons with
olive oil, salt and pepper until golden brown. Remove from oven and let cool.
- Begin to shred your romaine and Brussel sprouts. Set aside.
- Make your dressing by mixing olive oil, anchovy oil, garlic cloves, mayo, lemon, dijon,
worcestershire, shredded parmesan and salt and pepper in a bowl until the olive oil is set with
the rest of the ingredients.
- Begin to assemble your salad by placing your Brussels sprouts and romaine in a big bowl, add
your cooled croutons, more parmesan, salt, pepper and then your dressing. Mix well and serve!
Recipe & Image by Lindsey Baruch