SHAVED BRUSSELS SPROUT CAESAR

INGREDIENTS

Sprout Prep

• 2 pounds Brussels sprouts, halved and thinly sliced (about 1/16-inch)

• ½ lemon, juiced

Dressing

• ½ cup tahini

• 1 tablespoon fish sauce

• 3 garlic cloves, grated

• ¼ cup ice-cold water

• ½ cup olive oil (for dressing)

• 1 cup finely grated parmesan cheese, plus more for finishing

Breadcrumbs

• ½ cup panko breadcrumbs

• 2 tablespoons olive oil (for toasting)

• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Prep the sprouts: Halve Brussels sprouts and slice very thinly. Toss with juice of ½ lemon and a pinch of salt. Massage gently and set aside.

2. Make the dressing: In a bowl, whisk tahini, fish sauce, garlic, and cold water until fluffy. Slowly stream in olive oil, whisking until emulsified. Fold in parmesan, season with salt and pepper, and let rest.

3. Toast breadcrumbs: In a skillet over medium heat, add olive oil and panko. Cook, stirring often, until golden brown (about 5 minutes). Remove from heat.

4. Assemble: Toss Brussels with about ⅔ of the dressing. On a platter, layer one-third of dressed sprouts, drizzle more dressing, sprinkle parmesan and toasted crumbs. Repeat layering three times, finishing with breadcrumbs on top.

Storage: Brussels sprouts and dressing can be prepped 2-3 days in advance, stored in an airtight container in the refrigerator. Breadcrumbs can be made up to a week in advance if cooled fully before storing in an airtight container on the counter.