RPM Italian is one of my favorite restaurants in Chicago. I’ve talked about it before here on the blog, and if we’ve met, I’ve probably talked to you about it in person… I can’t help myself! Their Brussels Sprouts Caesar Salad is one of my favorite things to order, and every time I’m there I vow to recreate it at home. I’m going to be honest, this recipe isn’t as magical as theirs BUT I’m pretty proud of what I came up with.
2 cups brussels sprouts
2 tbs roasted red peppers
1/4 cup breadcrumbs
dash of salt/pepper/garlic powder
1/4 cup parmesan cheese
1 head garlic
1 tbsp. capers
1-2 tsp anchovy paste
2 tsp dijon mustard
1/2 tsp salt
1/3 cup greek yogurt
3 tbsp olive oil
1/4 tsp worcestershire sauce
2 1/2 tbsp water
Preheat the oven to 400 degrees. Peel the outer layers away from the garlic, but leave the skins of the individual cloves alone. Cut off the top so that the top of each clove is exposed. Wrap in foil and cook in the oven until the cloves are soft (about 35 minutes). Unwrap and cool.
Clean and slice the brussels sprouts very thinly.
Squeeze the garlic cloves out of their skin and into a food processor. Add the capers, anchovy paste, dijon mustard, salt, greek yogurt, lemon, olive oil, worcestershire sauce, and water. Blend until smooth. Add more water if it seems too thick, and season with salt and pepper to taste.
Dice the roasted red peppers and cube the avocado. Add it to the bowl of brussels and drizzle some of the dressing over the top.
Toast the breadcrumbs in a dry pan with a dash of salt, pepper, and garlic powder. Once they are golden, add to the bowl of brussels.
Top with parmesan cheese and mix thoroughly. Add more dressing if necessary.
Top with a little bit more toasted breadcrumbs and cheese… you know, if you feel like it.