Brussel Sprout Caesar Salad with Poachers Streaky Bacon
1 pk Poachers streaky bacon
1kg brussels sprouts
⅓ cup extra virgin olive oil
Salt & Pepper
1 small baguette or chunk sourdough – day old and torn into bite-sized pieces
½ cup grated parmesan
1 ½ tsp freshly squeezed lemon juice
3 cloves garlic finely grated
Heat the oven to 200 degrees Celsius. Cut ¾ of the brussels sprouts in half lengthwise and put them on an oven tray. Drizzle with 1 tbsp olive oil and salt and pepper – toss. Roast until golden brown and tender – 15-20 mins, tossing halfway through.
In another baking tray lined with baking paper, place the bacon.
Toss the bread pieces with 2 tbs olive oil to coat evenly and then spread evenly on the same tray, place in the oven as the sprouts and cook for 15 mins till both are golden brown.
Thinly slice the remaining sprouts and place them in a large bowl.
Make the dressing in a small bowl
Combine cheese, lemon juice, garlic, ¾ tsp salt and a grind or two of pepper.
Slowly whisk in the remaining ⅓ cup olive oil till combined.
Adjust seasoning and lemon juice to taste.
Add some dressing to the raw sprouts, and use your hands to ensure they are evenly coated.
Add the croutons and roasted sprouts to the large bowl and toss.