I know, about half of you are already cringing at the thought of brussel sprouts, but hold up; this dish is not to be believed. I tried something similar months back at Buccan on Palm Beach, and after wanting to order four more servings, I knew I had to recreate it. But, I did one better: I enlisted the help of Libby Volgyes, a friend, talented photographer and passionate food gal (the girl cooks, bakes, cans, you name it!), to help recreate this dish… and create even more!
Starting with this post, Libby will be stopping by every other week to share her photography of delicious recipes we think you’ll love. She’s one of my favorite people and is one of the best photographers when it comes to photographing anything, though particularly food! Even more, she recently started her own photography biz, Libby Vision, and of course we have to give props to an entrepreneur! As for this dish, she too had her doubts (like you probably do!), but she was immediately swayed. Try it for yourself and let us know what you think! … and welcome, Libby!
- Shred or grate the raw brussels sprouts with a mandolin.
- Top lightly with Caesar dressing.
- Toss with freshly-grated parmesan cheese.
- Sprinkle croutons on top.
- Top with anchovies if desired and finely ground black pepper.
- Add more cheese or Caesar dressing to taste.
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