Caesar-Style Brussels Sprouts Salad

From The Market Kitchen

Makes 4 servings


  • 3 tablespoons mayonanaise
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • 1 garlic clove minced
  • 1/2 teaspoon Worcestershire Sauce
  • Pinch of pepper
  • 4 cups of shredded Brussels sprouts (About 16 sprouts)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons diced prosciutto


  1. In large bowl, whisk together mayonnaise, cheese, lemon juice, mustard, anchovy paste, garlic, Worcestershire sauce and pepper.
  2. Add Brussels sprouts, tossing in coat. Set aside.
  3. In skillet, heat oil over medium heat; cook prosciutto until crisp. Add proscuitto with oil to sprouts mixture, tossing to combine.
  4. Let stand for 10 minutes to wilt slightly.

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