Ingredients:
- For the dressing:
- 1 large egg yolk
- 3-4 Fishwife anchovy fillets, finely chopped, plus oil from the tine
- 1 garlic clove, grated
- 1/2 lemon, juiced
- 1 teaspoon Dijon mustard
- 1/3 cup vegetable oil
- 1/4 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions:
Make the dressing. In a medium bowl, whisk egg yolk, chopped anchovies, grated garlic, lemon juice, and mustard. Starting with one drop at a time, gradually add vegetable oil while whisking constantly. Continue to add, then add the olive oil while still whisking. Add cheese and mix to combine. If the dressing is a little stiff, thin it out with some of the anchovy oil. Season to taste with salt (if necessary) and pepper.
Pair the Dressing with Roasted Brussel Sprouts. Place a rimmed baking sheet on middle rack in oven; preheat oven to 425 degrees F. Trim, halve, and then quarter your Brussel sprouts. Add these quarters along with any loose leaves to the caesar dressing; toss to coat. Carefully remove baking sheet from oven. Using tongs, arrange Brussel sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25-30 minutes. Sprinkle with flaky sea salt.