Categories: Salad
Ingredients
- 2 slices thick-cut bacon, chopped
- 1 cup ciabatta bread cubes
- 1/4 teaspoon garlic powder
- 1 pound brussels sprouts, sliced and stems removed
- 1 pinch of salt
- 1 pinch of pepper
- freshly shaved Parmigiano-Reggiano cheese
- yogurt caesar dressing
- 4 garlic cloves, minced
- 3 tablespoons greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon dijon mustard
- 2 teaspoons red wine vinegar
- 4 anchovies, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon, juiced
- 1/2 cup olive oil
Directions
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Preheat the oven to 375 degrees F. Spread the bread cubes on a baking sheet.
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Heat a large skillet over medium heat and add the bacon. Cook until crispy and the fat is rendered, then remove the bacon with a slotted spoon and place it on a paper towel. Pour the bacon grease from the skillet over the bread cubes on the baking sheet and toss well. Sprinkle with the garlic powder and toss once more. Add the baking sheet to the oven and bake for 10 to 12 minutes until the cubes are golden, tossing once or twice while cooking.
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Return the skillet to the burner and heat over medium-low heat. Add the brussels with the salt and pepper and stir well. If you need a drop of olive oil feel free to add it, but I just used a little residual bacon grease in the skillet. Cook the brussels until warm and slightly soft, about 5 to 6 minutes.
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Remove them from the skillet and toss with a few spoonfuls of the caesar dressing. Add the bacon and croutons on top and serve!
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yogurt caesar dressing
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To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovies, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. This will make more dressing than needed, but you can store it sealed in the fridge for about 5 days and stir well before using.