@brandongouveia is taking Caesar salad to the next level with roasted Brussels sprouts and his homemade creamy tangy dressing! Are you team Brussels sprouts or Romaine lettuce?

Ingredients
Caesar Dressing:
4 cloves garlic, finely chopped into a paste
5 anchovies, finely chopped; or anchovy paste
2 egg yolks
2 tablespoons Dijon mustard
Juice of ½ a lemon
1 cup light olive oil, plus more as needed
1½ cups grated Parmigiano-Reggiano, plus more for garnish
Sea salt, to taste
Freshly cracked black pepper, to taste
Salad:
4 oz pancetta, diced into small chunks
1 cup bread crumbs
2 lb Brussels sprouts, sliced


Instructions
1. Preheat the oven to 375°F (180°C).
2. Make the dressing: In a large bowl, add the garlic, anchovies, egg yolks, Dijon, and lemon juice. Whisk to combine. Slowly whisk in 1 cup olive oil to emulsify; add more olive oil if you prefer a thicker dressing. Add the Parmigiano-Reggiano and mix until well combined. Season with sea salt and freshly cracked black pepper. Set aside.
3. Prepare the salad: In a large skillet over medium-high heat, add the pancetta and cook until crispy. Remove the pancetta to a plate, leaving the grease in the skillet.
4. In the same skillet, toast the bread crumbs in the grease for maximum flavor. Remove the toasted bread crumbs to a plate and set aside.
5. Add the Brussels sprouts to a sheet tray, drizzle with olive oil, and season with salt and pepper. Toss to combine.
6. Roast in the preheated oven for 25 minutes, or until charred.
7. Transfer the Brussels sprouts and half of the pancetta to a serving bowl. Spoon the dressing on top and toss to combine.
8. Garnish with the remaining pancetta, toasted bread crumbs, and Parmigiano-Reggiano.
9. Enjoy!