Warm Brussel Sprout Caeser Salad

• servings: Makes 4 servings

Ingredients

INGREDIENTS

For the Vegan Caesar Dressing

¼ cup extra-virgin olive oil

½ teaspoon lemon zest

2 tablespoons fresh lemon juice

1 large garlic clove

1 heaping teaspoon Dijon mustard

1 teaspoon soy sauce

1 tablespoon capers

Sea salt and freshly ground black pepper

For the Brussels Sprouts

1 pound Brussels sprouts

2 teaspoons extra-virgin olive oil

Chopped fresh flat-leaf parsley leaves. for garnish (optional)

Freshly ground black pepper, for ser

Directions

Make the Vegan Caesar dressing: In a blender, combine the oil, lemon zest and juice mustard, and soy sauce and blend until the garlic is finely minced. Add the capers a until the capers are chopped. Season the dressing to taste with salt and pepper. (Th can be made up to 4 days ahead. Cover and refrigerate.)

Make the Brussels Sprouts: Cut the Brussels sprouts in half from the top to the ste then thinly slice them crosswise. Heat the oil in a heavy large skillet over medium- Add the sliced Brussels sprouts and sauté until heated through and just beginning about 4 minutes.

Transfer the Brussels sprouts to a large bowl. Add about 4 tablespoons dressing, a well. Garnish with parsley, if desired, and finish with freshly ground black peppe

EACH SERVING 130 calories (kcal) • 10 g fat • 0 mg cholesterol 10 g carbohydrates • 4 g dietary fiber • 4 g protein • 112 mg sodium 771 IU vitamin A • 89 mg vitamin C • 45 mg calcium • 2 mg iron

Notes

From Ranch at Live Oak cookbook pg96

The classic Caesar tosses Romaine lettuce with a dressing that includes anchovies, egg, an Worcestershire sauce. Here a vegan variation uses capers and organic soy sauce to reach the same umami-the fifth, "meaty-savory" taste-when tossed with thinly sliced and light

sautéed Brussels sprouts.