Ingredients:

  • 1 lb (450g) Brussels sprouts, ends trimmed
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (115g) mayonnaise
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 2 cloves (6g) garlic, minced into a paste
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tsp (5g) capers, minced
  • 2 cups (60g) sourdough croutons
  • 1/4 cup (25g) shaved Parmesan cheese
  • 1 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Using a mandoline or the slicing disk of a food processor, shave the trimmed Brussels sprouts into thin ribbons.
  2. Place the sprouts in a large bowl and toss with 1 tbsp (15ml) lemon juice, salt, and pepper. Let the sprouts sit for 10 minutes to soften the raw bite.
  3. In a small bowl or jar, combine mayonnaise, olive oil, Worcestershire sauce, lemon juice, Dijon, and garlic paste.
  4. Whisk vigorously until the mixture is velvety and completely emulsified.
  5. Fold in the grated Parmesan and minced capers until well combined.
  6. Pour the dressing over the shaved sprouts and toss until every ribbon is evenly coated.
  7. Garnish with sourdough croutons, shaved Parmesan cheese, and chopped fresh parsley.