# What You’ll Need:
→ Vegetables
01 - 1.1 lb Brussels sprouts, trimmed and thinly sliced
02 - 1 small garlic clove, minced
→ Protein
03 - 2.8 oz prosciutto slices
→ Caesar Dressing
04 - 3 tbsp mayonnaise
05 - 1 tbsp Dijon mustard
06 - 1 tbsp lemon juice
07 - 1 tsp Worcestershire sauce
08 - 2 tbsp grated Parmesan cheese
09 - 1 small garlic clove, minced
10 - 1 tsp anchovy paste (optional)
11 - Salt and black pepper, to taste
→ Add-Ons
12 - 1.4 oz Parmesan cheese, shaved, for garnish
13 - 1 cup croutons (optional)
# Step-by-Step Guide:
01 - Heat a large skillet over medium heat. Cook prosciutto slices for 2 to 3 minutes per side until crispy. Transfer to a paper-towel-lined plate to cool, then break into shards.
02 - In the same skillet, add a drizzle of olive oil and sauté minced garlic for 30 seconds until fragrant. Add sliced Brussels sprouts and a pinch of salt. Cook, stirring occasionally, for 5 to 7 minutes until tender and lightly golden.
03 - Meanwhile, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, grated Parmesan, minced garlic, and anchovy paste if using. Season with salt and black pepper to taste.
04 - Remove skillet from heat. Toss warm Brussels sprouts with Caesar dressing until evenly coated.
05 - Arrange salad on a serving platter or individual plates. Top with crispy prosciutto shards, shaved Parmesan, and croutons if desired.
06 - Serve immediately while warm.
