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

Directions

Learn how to make this recipe at Serious Eats

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