Air-Fryer Brussels Sprouts With Preserved Lemon–Caesar Dress

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 large egg yolk

2 tablespoons (30ml) fresh juice from 1 lemon

6 oil-packed anchovy fillets

¼ of one (4 ½-ounce; 130g) preserved lemon, flesh cut off and discarded and rind roughly chopped (about 1 tablespoon; see note)

1 teaspoon (5ml) Worcestershire sauce

2 medium cloves garlic (about 10g total), roughly chopped

½ ounce Parmigiano-Reggiano cheese, finely grated (15g; about ¼ cup)

⅓ cup (80ml) canola or vegetable oil

¼ cup (60ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

½ cup (35g) panko breadcrumbs

1 tablespoon (15ml) extra-virgin olive oil, divided

Kosher salt

1 ¼ pounds (565g) Brussels sprouts, stem ends and damaged outer leaves trimmed and discarded, divided

Extra-virgin olive oil, for drizzling

Kosher salt

Finely grated Parmigiano-Reggiano cheese, for topping

Directions

For the Dressing: In the bottom of a cup that just fits the head of an immersion blender, combine egg yolk, lemon juice, anchovies, preserved lemon, Worcestershire sauce, garlic, and Parmigiano-Reggiano cheese. Blend to fully mince garlic and preserved lemon. With the blender running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl.

Whisking constantly, slowly drizzle in the ¼ cup extra-virgin olive oil. Season to taste with salt and a generous amount of black pepper.

For the Toasted Breadcrumbs: Combine breadcrumbs and oil in a large skillet, and cook over medium-low heat, stirring and tossing occasionally, until crisp and golden brown, 8 to 10 minutes. Season lightly with salt. Transfer toasted breadcrumbs to a rimmed baking sheet, spread into an even layer, and set aside to cool to room temperature.

For the Brussels Sprouts: Using a mandoline slicer, very thinly shave ¼ pound (115g) Brussels sprouts into a medium bowl. Set aside.

Using a sharp knife, quarter the remaining 1 pound (450g) Brussels sprouts lengthwise through the stem (for large Brussels sprouts, cut into sixths). Working in batches if necessary, add to an air fryer basket in a single layer, toss lightly with olive oil, season lightly with salt, then cook at the air fryer's highest temperature setting, stopping to toss sprouts every 2 to 3 minutes until deeply browned and crisp all over, about 10 minutes. (Note: Based on our product testing, air fryers can vary significantly in performance and capacity, so whether you can do this in one batch or not, and exactly how long it takes will depend on the specific model you're using; please keep a close eye on the Brussels sprouts as they cook to ensure they brown and crisp to the desired level.)

Transfer roasted Brussels sprouts to bowl with shaved Brussel sprouts, along with ¼ cup (30g) of the breadcrumbs. Add ½ cup Caesar dressing and toss until well combined and evenly dressed; season with salt and mix in more dressing, if desired.

Scrape dressed Brussels sprouts into a serving dish, then top all over with remaining ¼ cup breadcrumbs and a generous coating of grated Parmigiano-Reggiano. Serve.

Nutrition

• Calories: 343 kcal
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 70 mg
• Sodium: 529 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 8 g