TJ Perenara & Ben Smith's Brussels Sprout Caesar Salad

Kiwi rugby legends TJ Perenara and Ben Smith stopped by the My Food Bag HQ recently for the ultimate Brussels Sprouts cookoff with Nadia as host. The boys were cooking our very best, most delicious, sure to convert a skeptic Brussels sprout recipe, our Brussels Sprouts Caesar Salad. Luckily they gave it a big thumbs up, and it was TJ's first time trying Brussels sprouts! This recipe makes a great lunch option, or as a side dish for juicy baked chicken.

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If you're after a laugh, or want to know more about the lives of two of our rugby greats off the field have a watch of the video here!


Brussels Caesar

200g Brussels sprouts

600g pumpkin

½ bag baby spinach

½ punnet cherry tomatoes

100g minced bacon (or use 2 poached eggs for vegetarian option)

3 Tbsp Caesar dressing

 

Caesar dressing

¼ cup parmesan

¼ tsp garlic

½ cup mayonnaise

Juice of 1 lemon

1-2 Tbsp milk

 

To Serve

Extra Caesar dressing

 

 

Preheat oven to 230°C. Line an oven tray with baking paper.

Prepare and cook Caesar. Cut Brussels sprouts in half and dice pumpkin 2-3cm. Toss together with a drizzle of oil on prepared tray and season. Roast for 15 minutes until tender and starting to caramelise. Heat a drizzle of oil in a large fry-pan on medium heat and cook bacon mince for 4-5 minutes until brown and crispy.

Make Caesar dressing. Finely grate parmesan and mince garlic. Add to a medium bowl along with remaining Caesar dressing ingredients and mix to combine. Season to taste.

Finish Caesar. Roughly chop spinach and cut cherry tomatoes in half. Add to a medium bowl along with cooked Brussels sprouts, pumpkin and toss with first measure of Caesar dressing and season to taste.

To serve, divide Brussels sprout Caesar between plates, and dollop over extra Caesar dressing.

 

 

 

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