Shredded Brussels Sprout Caesar Salad

Ingredients

• large handful stale bread, cut into 2 cm cubes
• light oil
• 200 g (7 oz) brussels sprouts
• small handful fresh parmesan shavings
• small handful dried sour cherries (see note)
• small handful toasted pecans, roughly chopped
• 1 small garlic clove, peeled
• 4 anchovy fillets, packed in oil
• 1 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 4 tbsp extra virgin olive oil
• 2 tbsp Kewpie mayonnaise
• 25 g (1/4 cup) freshly grated parmesan cheese

Instructions

1. 1

   To make the croutons heat just enough oil to cover the bottom of a medium frying pan over a medium high heat. Once the oil is shimmering fry the croutons, turning as each side turns golden before turning them out onto a kitchen paper lined plate to cool.

2. 2

   Next, make the dressing by blitzing all the ingredients together in a mini chopper. Set aside.

3. 3

   Using a large, heavy, very sharp knife trim the bottom of each sprout, peel off any whole leaves that come away, and shred the rest of the sprout as thin as you can – alternatively, use a mandolin. You should be left with a lovely mix of delicate leaves and shredded slaw.

4. 4

   Toss the sprouts with 2/3 of the dressing in a large bowl before transferring to a serving platter. Scatter over the croutons, parmesan shavings, sour cherries and roughly chopped pecans before drizzling over the rest of the dressing.