:max_bytes(150000):strip_icc()/20211201-air-fried-brussels-sprouts-preserved-lemon-caesar-dressing-vicky-wasik-45-88eeec07e6b440adb5ffb5278512e9ab.jpg)
Air-Fryer Brussels Sprouts With Preserved Lemon–Caesar Dressing Recipe
Ingredients (20)
- For the Dressing:
- 1 large egg yolk
- 2 tablespoons (30ml) fresh juice from 1 lemon
- 6 oil-packed anchovy fillets
- 1/4 of one (4 1/2-ounce; 130g) preserved lemon, flesh cut off and discarded and rind roughly chopped (about 1 tablespoon; see note)
- 1 teaspoon (5ml) Worcestershire sauce
- 2 medium cloves garlic (about 10g total), roughly chopped
- 1/2 ounce Parmigiano-Reggiano cheese, finely grated (15g; about 1/4 cup)
- ⅓ cup (80ml) canola or vegetable oil
- 1/4 cup (60ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Breadcrumbs:
- 1/2 cup (35g) panko breadcrumbs
- 1 tablespoon (15ml) extra-virgin olive oil, divided
- Kosher salt
- For the Brussels Sprouts:
- 1 1/4 pounds (565g) Brussels sprouts, stem ends and damaged outer leaves trimmed and discarded, divided
- Extra-virgin olive oil, for drizzling
- Kosher salt
- Finely grated Parmigiano-Reggiano cheese, for topping
Directions
Learn how to make this recipe at Serious Eats