Raw & Roasted Caesar Brussels Sprouts

What you’ll need:

• 1 pound brussels sprouts 2 lemons

• Pecorino cheese

• 1 c walnuts

• EVOO

• Salt and pepper

• 1 tbsp grainy mustard

• 1 tbsp mayo

• 3 anchovies, finely chopped

How to make it:

1. Preheat your oven to 450ºF.

2. Trim the bottoms and separate the leaves from half of the Brussels sprouts. Add leaves to a rimmed baking sheet and set aside.

3. Trim the bottoms of the remaining half of Brussels and slice them super thin (use a mandolin if you can).

4. Add 1 cup of walnuts to the baking sheet with the Brussels leaves and drizzle with olive oil, season with salt and pepper. Roast for about 10 minutes, tossing once halfway through, until leaves are charred in places and the walnuts are toasted.

5. In a large bowl, whisk together the zest and juice of 1 lemon, 1 tbsp mustard, 1 tbsp mayo, and the finely chopped anchovies. Season with salt and pepper.

6. Toss everything together in the bowl with the dressing. Grate pecorino on top and serve the remaining lemon wedges on the side.