Brussels sprouts ceasar "salad" and Mondays

I'm very partial to brussels sprouts, I've always been. Even when I was young and fairly picky - I picked even the smallest onions from any food etc. - I always loved brussels sprouts. Go figure.

As you might have read, I've been travelling quite a bit during the last few weeks (five cities in three weeks). Now it's all week at home for at least a few weeks! While I like to travel somewhat for work, it's not really much more than offices, airports and not-too-healthy dinners. All made better by interesting work and colleagues of course :)

Either way, now that I'm at home I have soooooo long to-do list! But I do look forward to it :) Some nights it'll be going out in business or with friends, or some Christmas stuff - I'm crazy for Christmas! - but tonights I started to tackle to-do's.

That meant that I needed something quick but really good (as it's Monday etc.). One of my old (=young) colleagues has a blog too, and I saw this brussels sprouts ceasar salad in there about a month ago. I've been pretty much thinking about it since :) So at last I cooked some up today.

Never mind I say "salad" instead of salad. It's a salad, still. But no worries losing any weight with the one I make! :D But you'll enjoy yourself much more than any calories can count. (Except if you don't like brussels sprouts. If not, move along to the next recipe then.)

Brussels sprouts ceasar "salad"

Brussels sprouts, as much as you can eat
Chorizo
OR Bacon
(Or you know, why not, go crazy, add both!)
(Olive oil, sea salt)

The sauce

1 minced garlic clove
1-2 anchovy fillets (sardelli in Finnish)
2 tbsp mayonnaise
1 tsp grainy dijon mustard
½ juice of a lemon
3 tbsp grated parmesan
pinch of salt

Start by washing and cleaning the brussels sprouts. Put on an oven pan with sliced chorizo. Or you can use bacon too. Put on a pre-heated oven of 225 C. I cook both for about 5 mins, took the chorizo out, rolled the brussels sprouts in the chorizo fat (mmmmmmmm) and cooked the sprouts for some 10 minutes still, until a bit scorched. Seeing as chorizo has a lot of flavor (and salt) in it, I didn't use other oil or salt.

When the sprouts and the chorizo (or bacon) are cooking, prepare the sauce: just mix everything together. Taste and adjust as needed.

Once the sprouts have cooled down a bit, mix everything togerher. Garnish with some (more) parmesan and enjoy!

Mondays could be worse.