Air-Fryer Brussels Sprouts With Preserved Lemon–Caesar Dressing Recipe

Serves: 4 Save

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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


Learn how to make this recipe at Serious Eats