Brussels Sprouts Caesar Salad


· 2 large egg yolks

· 2 tablespoons fresh lemon juice

· 5 oil-packed anchovy fillets, drained

· 3 tablespoons chopped parsley leaves, plus more leaves for garnish

· 2 tablespoons chopped chives

· 1 teaspoon Dijon mustard

· 1 teaspoon white wine vinegar

· 1/4 cup extra-virgin olive oil

· 1/4 cup grapeseed oil


· 2 pounds brussels sprouts

· 1/4 cup extra-virgin olive oil

· 3 tablespoons white wine vinegar

· 1 garlic clove, finely grated 

· Kosher salt

· Pepper

· 1/2 cup freshly grated Parmigiano-Reggiano

· Step 1

· 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.

· Step 2

· 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 and pancetta croutons


*Note- if you prefer to omit the croutons just toss with crispy pancetta and slivered almonds.

* You may omit pancetta and add dried cranberries

· 1 loaf sourdough bread or sourdough garlic bread (ends removed

· 2 packs chopped pancetta or chopped prosciutto

Dice bread into very small cubes

Place under broiler is already prepped for garlic bread, or brush fresh minced garlic and olive oil. Toss the croutons then add to medium pan on medium high heat. Sauté pan to brown.

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at