I love my mom’s Caesar salad dressing and have been making a lot of it lately since my girls love it too. But it doesn’t just go well with crisp romaine- it goes great on roasted brussel sprouts! I tossed the sprouts in the caesar dressing and roasted them at 400 degrees for about 20 minutes. Warm, slightly sweet, and garlicky all at the same time- yummy!

Caesar Dressing

• 1/4 cup extra virgin olive oil

• 2 inches of anchovy paste

• 2-3 cloves of garlic

• 1 teaspoon Worcestershire sauce

• 1 teaspoon dry mustard

• 1/4 teaspoon pepper

• Fresh grated Parmesan

On a cutting board, place the anchovy paste, dry mustard, and pepper in a pile. Put the garlic cloves onto them and begin to mince and mash together until it resembles a chunky paste. Pour the oil and Worcestershire sauce into a glass jar with a lid (I like to use my mason jars). Add the anchovy mix and seal the jar. Shake well before pouring. Place brussel sprouts into a bowl and pour on dressing. Shake gently to coat. Place on a cookie sheet and grate fresh Parmesan cheese onto the sprouts. Bake 20 minutes or so. Keep leftover dressing in the fridge for up to one week.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

1. Broccoli and White Bean Salad

2. Asian Purple Cabbage Slaw

3. Fresh and Minty Cantaloupe and Tomato Salad

4. Tangy Kale and Sweet Potato Bit Salad

5. Key Lime Corn and Black Bean Salad

6. Green Bean, Tomato, and Mozzarella Pesto Salad

7. “So Long Summer” Salad

8. Pickle Salsa

9. Gingery Broccoli and Carrot Salad

10. Mediterranean Farro Salad

11. Home Grown Kale and Pumpkin Seed Salad

12. Roasted Sweet Potato Salad with Warm Chutney Dressing

13. Cranberry and Orange Quinoa Salad

14. Southwest Ranch Dressing

15. Marinated Mushrooms

16. Fajita Quinoa