OK, this Brussels Sprouts, Pea & Radish Caesar Salad is all about the caesar dressing. I’m a huge Caesar salad fan and if it’s on a menu I will order it but I am very fussy about the dressing. For me it’s not necessarily about authenticity (as a lapsed vegetarian I am happy to do with the anchovy) but for me it has to be thick and tangy with a cheesy bite. I hate a limp, runny caesar dressing. There’s no call for it.
For this Brussels Sprouts, Pea & Radish Caesar Salad, my dressing has the added bonus of a handful of fresh basil which elevates it beyond a regular caesar dressing.
FOR THE CAESAR DRESSING
- 2 tablespoons Greek Yoghurt – I like the 0% Fage
- 1 teaspoon dijon mustard
- 1 teaspoon olive oil
- 1 garlic clove
- 2 tablespoons mayonnaise
- the zest and juice of half a lemon
- 100g very strong cheddar – finely grated
- a large handful chopped fresh basil
THE CROUTONS
- some stale bread – I used some homemade wholemeal – torn into chunks
- a generous drizzle of olive oil
- a generous drizzle of chilli oil
- a pinch or two of the amazing Garlic Sea Salt from the Cornish Sea Salt Company
- 50g grated parmesan
for the salad
- 1 x 100g bag of mixed salad leaves
- 1 x 300g bag of baby brussels (sliced)
- 100g frozen peas – defrosted
- 8 large radish – thickly sliced
- 1 or 2 large salad or spring onions – freshly chopped
Start by tearing up chunks of bread for croutons. I’m using some ‘about to go stale’ wholemeal but any bread would work. Drizzle with olive oil and chilli oil and sprinkle with the fab garlic seasalt from The Cornish Sea Salt Company.
Sprinkle with the parmesan, toss well and bake on 180c (fan) until golden. (roughly 15 mins)
For the dressing whizz up the ingredients in a blender until smooth. It needs to be on the sweet side of ‘blow your head off.’ You may want to add some more lemon juice or mayo depending on how sweet you like it.
Then just build your salad. I like to use large leaves as a base then throw in the Brussels, peas and radish slices flowed by the onion. toss t all n a generous spoonful of the dressing and then add the crispy croutons at the end (still warm from the oven if I can help it.)
For more salad inspiration, check these recipes out on Dom in the Kitchen.
Eat and of course, enjoy!
