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Brussels Sprouts and Avocado Salad

Photo: Justin Saper

From: Chef/partner Doug Psaltis, RPM Italian, Chicago. Yield: 1 salad.

2 cups Brussels sprouts, cleaned and sliced on mandolin
1 Tbsp. chopped parsley
1 Tbsp. extra virgin olive oil
¼ fresh squeezed lemon
1 tps. pickled peppers, jarred, fine dice
¼ avocado, medium dice
1½ fl. oz. Brussels sprouts Caesar dressing (recipe follows)
1 Tbsp. bread crumbs RPM-style (recipe follows)

RPM Caesar Dressing:
½ tsp. anchovy, crushed
1½ Tbsp. garlic confit
1½ Tbsp. Dijon mustard
½ cup Parmesan cheese
½ mayonnaise
1 drop hot pepper sauce
1 Tbsp. fresh lemon juice
½ tsp. red wine vinegar
4 Tbsp. garlic oil
¼ tsp. Worcestershire sauce
2½ Tbsp. water
to taste, salt and fresh black pepper

RPM Bread Crumbs:
½ cup panko bread crumbs
1½ Tbsp. garlic oil
2 Tbsp. Parmesan cheese

For salad: In stainless steel bowl, add 1 tsp. peppers, 1.5 oz. Caesar dressing, ¼ avocado, 1 Tbsp. extra virgin olive oil and ¼ lemon, squeezed. Mix, smash avocado and toss together. Add in 2 cups thinly sliced Brussels sprouts and 1 Tbsp. fresh chopped parsley. Season with sea salt and fresh black pepper. Arrange and pile high on plate. Sprinkle with 1 Tbsp. RPM bread crumbs.

For RMP bread crumbs: Toast bread crumbs in sauté pan with garlic olive oil. Once golden brown, remove from heat and let cool. Toss with grated Parmesan. Reserve.

For RPM Caesar dressing: Blend together anchovy, garlic confit, Dijon mustard, hot sauce, lemon juice, red wine vinegar and Worcestershire. Add mayonnaise and incorporate. Thin with water. Finish with grated Parmesan. Taste and re-season. Reserve.

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