I have a love-hate relationship with Brussels sprouts. When they’re done well, they are absolutely delicious, but when they’re not, well…

This has become our new favorite way to eat them! Feel free to customize it any way you like. Use a different nut, add croutons, add chickpeas, a different dressing (either store-bought or homemade), or a different lettuce. You just have to keep the Brussels sprouts or else I’ll need to rename the salad.

Serves 2 to 4 depending on how many Brussels sprouts each person wants to eat in one sitting

Ingredients for the salad

• 2 12-ounce bags of shaved Brussels sprouts (see note)
• 1 to 2 bulbs of fennel, finely sliced (see note)
• Two to three tablespoons of olive oil
• Kosher salt
• 5 ounces of baby arugula (see note)
• Freshly ground black pepper

Caesar Dressing

• 1 egg yolk, room temperature
• 1 small garlic clove, grated
• 1 tablespoon of white wine vinegar
• 1 tablespoon of Calabrian chili paste, use less if you don’t like it too spicy
• The juice and zest of one lemon
• 1/4 cup of Olive oil
• 1/4 cup of Grapeseed oil
• Kosher salt
• Freshly ground black pepper
• Lots of freshly grated Grana Padano or Parmigiano Reggiano

To finish

• Freshly grated Grana Padano, measure with your heart (see note)
• Toasted almonds, chopped

Directions  

1. Heat your oven to 425 degrees F. Line two baking sheets with parchment paper.
2. Add one bag of the shaved Brussels sprouts to each baking sheet, along with however much fennel you are using. Toss with two to three tablespoons of Olive oil and salt and roast for 15 to 20 minutes, until starting to caramelize.
3. Add the baby arugula to a big bowl and prepare your dressing. To a small bowl, add the yolk, garlic, zest of the lemon, Calabrian chili paste, and pinch of salt. Stir to combine. Whisk in the red wine vinegar and half of the lemon juice. Now drizzle in the oils, whisking the whole time to emulsify. Stir in the grated cheese and season with more salt and lots of black pepper. Taste again and add more lemon juice, salt, spice, etc. if you need.
4. Once the Brussels sprouts (and fennel) are done roasting, add them to the bowl with the arugula, and toss together so that the arugula begins to wilt. Now add your dressing and toss again to combine.
5. Taste and adjust for salt and black pepper. Now add in the freshly grated Grana Padano (or whichever cheese you’re using) and the almonds and toss once more. You’ll want to eat this right away. 

Notes

• BRUSSELS SPROUTS: I love to use shaved Brussels sprouts, but you can absolutely use whole Brussels sprouts and finely chop them or shred them using a Mandoline. I find the shaved Brussels sprouts and baby Arugula at Whole Foods!
• FENNEL: I used to avoid fennel at all costs, but either I’ve changed or fennel has and now I find it delicious. I only use the bulb, as the stalks taste too much like licorice to me. Start with the smaller amount if you’re a skeptic.
• ARUGULA: I also love to use Tuscan kale instead of arugula!
• CHEESE: Any cheese you like will work! I usually do Grana Padano, Parmigiano Reggiano, Pecorino Romano, or goat cheese.