2 to 3teaspoonsAsian fish saucesee notes for substitutions
1small clove garlicvery finely chopped
1/4cuppasteurized egg substitutee.g. Egg Beaters, see notes for substitutions
Freshly ground black pepper
1/2cupcoarsely grated Parmesan cheese
16 to 18thin slices of French baguettebuttered and grilled (or toasted)
Trim about 1/4-inch from the core ends from the brussels sprouts, then cut them crosswise into very thin slices. Separate the slices into shreds, transfer them to a large salad bowl and add the kale.
Toss the brussels sprouts and kale together and set aside while you make the dressing.
Add the olive oil, lemon juice, fish sauce, mustard, Worcestershire, garlic and egg substitute to a small bowl and whisk until well combined.
Drizzle the dressing over the salad, season with a few grinds of black pepper and toss to combine. Taste and adjust the seasoning if necessary, then add half the cheese and toss again.
Plate individual servings of salad, sprinkle with a portion of the remaining Parmesan and top with a little extra black pepper if desired. Garnish with grilled baguette slices and serve immediately.
Tips for Making This Recipe
We find using Asian fish sauce a convenient and perfectly acceptable substitute for anchovies or anchovy paste in a Caesar dressing, but if you don't keep it in the house, you can replace it with either 4 jarred or canned anchovies, rinsed, drained and mashed, or 1-1/2 to 2 teaspoons of anchovy paste from a tube.The egg substitute can be replaced by combining 1 tablespoon mayonnaise with 1 teaspoon water.