Brussel Caesar Salad
Food & Drink

Brussel Sprouts for Grown Ups

Almond Bridgehampton will host the first “Artists & Writers Night” of the season on Tuesday, October 9 at 7PM, hosted by Amy Hempel, Cornelius Eady, Susan Scarf Merrell and Emily Gilbert, all part of the Stony Brook Southampton MFA faculty. It will include a three-course family style menu created by executive chef Jason Weiner. The cost is $45, per person. Call for reservations: 631-537-5665.

Courtesy Lindsay Morris

Almond opened in 2001 and continues to be a favorite of locals and seasonal visitors alike.  Offering a true French bistro feel, customers appreciate the dedication of Chef Jason Weiner to using locally sourced products in order to support the incredibly talented farming communities of the east end.

I asked him for his recipe for their Brussel sprout Caesar salad.  Maybe one of the least appreciated vegetables, it also happens to be one of my favorites.  Try it at home this weekend, or head over to Almond, for the professional version.  It may look a little complicated at first, but honestly, most of these ingredients you have in your pantry.  Just take them all out ahead of time, and it’s really an easy salad to make for a group.


1 Tablespoon Anchovy Paste or 1 rinsed, salt packed anchovy

2 small garlic cloves

2 large egg yolks*

3 T finely grated Parmesan

2 T fresh lemon juice

2 dashes Worcestershire sauce

1 T rinsed capers

1 dash Tabasco

2 dashes Worcestershire sauce

3/4 teaspoon Dijon mustard

An ice cube or two

3 T olive oil, divided

1/2 cup vegetable oil

Freshly ground black pepper and kosher salt to taste

Puree all ingredients in a blender except for the oil.  Add oil in a steady stream until it reaches desired consistency.  Add salt and pepper to taste.


1 cup medium diced bread

2 T olive oil

1 sprig rosemary

2 smashed garlic cloves

In a sauté pan gently heat the olive oil with the garlic and the rosemary.  Add the bread and toast until golden brown


1 Pound Brussels Sprouts (Half Thinly Sliced with a Mandoline; Half Quartered)

1 lemon cut into wedges

4 white Spanish anchovies (Boquerones)

1 small piece of Pecorino Toscano Cheese (for shaving)

3 T Extra Virgin Olive Oil

Salt and Black Pepper to taste.

Preheat a roasting pan in a 450 degree oven.  In a mixing bowl toss the shaved brussels with the croutons, a desired amount of dressing, salt and pepper.  Arrange the salad on a platter and garnish with a couple of the lemon wedges and the anchovies. Right before you are about to serve, toss the quarterd sprouts with the olive oil. Scatter the sprouts on the hot roasting pan and cook till they have taken on some color but are still frim. 3 to 5 minutes . Dress the hot sprouts a couple squirts of lemon and a bit of salt.  Cascade the roasted sprouts over the composed salad.  Shave some pecorino on top and serve.

And don’t forget a specialty cocktail or two, (no judgement.)  Almond, 1 Ocean Road, Bridgehampton.

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