Ashley chats with MassAppeal on how you can take a classic Caesar Salad and make it healthier. Check out the recipe and clip below.
2 bags baby brussels sprouts, shaved
¼ olive oil
1 lemon juice and zest
¼ cup parmesan cheese
1 tbs. Dijon mustard
½ shallot, shaved
Optional: Top with pumpkin seeds or toasted breadcrumbs.
In the bowl of a food processor add the brussels sprouts and ½ shallot. (Make sure they are washed and trimmed.) Pulse until the Brussels sprouts are shaved. Add the shaved brussels sprouts to a medium bowl.
In a small bowl add the Dijon mustard, zest and juice of lemon. Whisk together and add salt and pepper to taste. While whisking, drizzle in the ¼ olive oil until the dressing comes together. Finally, add in the ¼ cup parmesan cheese to the dressing. Pour desired amount over the shaved Brussels sprouts and shallot and toss until just coated. Top with pumpkin seeds and toasted breadcrumbs.