It might seem like a lot of steps, but really, this is a very impressive salad that is simple to make. The warm brussels sprouts are filling, so we enjoy this as a weeknight dinner salad but it also works well as a side salad for family dinners.
parmesan crisps (optional, instructions in recipe notes)
Preheat oven to 400F and place a small pot of water on the stove to boil the eggs.
In a large bowl, whisk together oil, garlic, salt and pepper then add the bread cubes and toss to distribute the oil.
Spread bread cubes out on a large cookie sheet and bake for 15-20 minutes, tossing the cubes halfway through.
Caesar Salad Dressing
Place all of the dressing ingredients in a blender and pulse until smooth.
Season with salt and pepper to taste. If the dressing is thicker or more garlicky than you like, add extra virgin olive oil to taste.
Preheat a skillet or on a griddle on high heat
Toss brussels sprouts with olive oil, garlic, salt and pepper.
When the pan is smoking hot, place the brussels cut side down on the griddle. They should char in about 2 minutes, so work quickly to place them and then flip them.
Cook the brussels until they are bright green, charred and still crisp.
Soft Boiled Eggs
Prepare a bowl of ice water for your eggs
Once the water is boiling hard, turn back the heat to low for a minute then drop your eggs into the water with a slotted spoon.
Turn the heat back up and boil for 6-1/2 minutes.
With the slotted spoon, transfer the eggs to the ice water bath.
Peel the eggs and slice in half.
Tossing the salad
Toss the brussels sprouts with the croutons, dressing, a handful of shaved parmesan . Arrange on a plate and garnish with parmesan crisps, sofft boiled eggs and freshly cracked pepper.
This recipe will make two dinner sized salads or four side salads.
Croutons can be made in advance and stored in an airtight container.
Dressing can be made in advance and stored in the refrigerator up to one week.
To make parmesan crisps, preheat oven to 400F and line a cookie sheet with parchment paper. Shred parmesan using a small holed box grater and sprinkle onto parchment in one tablespoon rounds. Bake for 3-5 minutes until melted and golden. Remove from the oven and let cool then remove crisps with an offset spatula.