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

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