Ingredients
For the croutons:
- 4 slices of ciabbata, cut into bite-sized pieces
- 2-3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme leaves
- 1 large clove of garlic, minced
- sprinkle of sea salt
For the salad:
- 700 g Brussels sprouts, cleaned and finely shredded using a mandoline
- small bunch flat-leaf parsley, finely chopped
- plenty of freshly grated parmesan (35-70 g), according to taste
For the dressing:
- 2 large cloves garlic, minced
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons good-quality red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried mustard (alternatively grainy Dijon mustard can be used)
- 1/2 teaspoon sea salt
- 1/2 teaspoon Worcestershire sauce
- 1 egg
Instructions
- To make the croutons: Preheat the oven to 375° F /190° C and line a baking sheet with parchment paper.
- In a large bowl, mix together 2 tablespoons olive oil with the thyme and garlic. Add the ciabbata pieces and toss with the olive oil mixture to thoroughly coat them, add a little more oil if needed; season with salt and pepper. Transfer to the prepared baking sheet. Bake the croutons in the oven for 5 minutes, toss and bake for another few minutes, until they are toasted and crisp. Depending how how fresh the bread is, this can take up to 15 minutes.
- For the salad dressing: Add the ingredients into a jar, close, and shake to mix.
- If you have a mandoline, now is the time to break it out (be extra careful and be sure to use the protective holder / safety attachment!).
- Transfer the shaved Brussels sprouts to a large serving bowl. Add the dressing and toss to combine, then add the parsley, parmesan and croutons and toss again. Enjoy!
Notes
There are a number of ways to flavor croutons. All you need is a little oil, minced garlic, then add fresh or dried herbs, such as thyme, oregano or an Italian mix and a sprinkle of salt. Go ahead and make extra, they are great with soups as well. Just store the extra portions in an air tight container and use over the coming days.