When a classic Caesar is done right, there is no better salad in my opinion. That is until I tried the Brussel Sprouts Two Ways salad at Almond. Which is basically brussel sprouts in the style of caesar salad. Talk about worlds colliding, this dish was so good that I attempted to create it a few days later and it did not disappoint.
On a side note, Almond is a great place to try. It can be described as an American bistro combining rustic French cuisine. The atmosphere is casual yet elegant and I highly recommend having a meal there.
Brussel Sprout Caesar Salad
- 1 lb brussel sprouts, ends trimmed
- 1 garlic clove
- 1 tbsp Olive Oil
- Romaine lettuce
- Salt and Pepper
- Caesar Dressing (I simply used olive oil, fresh lemon juice, minced garlic, and Parmesan whisked together)
Preheat oven to 400 degrees. Line brussel sprouts on a baking sheet, brush with olive oil, chopped garlic, pinch of salt and pepper. Let roast for 25 mins, flipping brussel sprouts occasionally for even browning. Remove and let cool for 5 mins.
Meanwhile, chop lettuce and place in bowl. Add in croutons and cooked brussel sprouts. Dress and serve.
I ordered this bag expecting it to be on backorder until mid-May and viola it arrived yesterday, a very pleasant surprise! Once I saw this color I knew this bag needed to be mine. Besides the fact of how cute and perfect it is for both day and night, the Taupe color is so pretty and versatile. It’s safe to say I’m in love.
It’s also safe to say that I need and want everything at Rebecca Minkoff
My last meal on Earth would most definitely involve a french fry of some sort. They are the ultimate comfort food. Unfortunately, I try to limit my intake of these bites of fried goodness and bake them as an alternative. This recipe works with regular and sweet potatoes but I’m partial to using sweet! They are a great base for any seasoning preference, this time I leaned towards the sweet side, but paprika and cajun are some other great spices to try.
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and cooking spray. Scrub potatoes and cut off sides. Halve the sweet potatoes lengthwise and cut each half into long spears.
In a mixing bowl, combine ingredients and toss cut up potato to cover.
Line single file on a baking sheet. Let bake for about 15 mins and take the tray out and flip the potatoes over. Then let cook for another 10-15 mins until crispy.
Let cool for 5 mins and Enjoy!