# 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)
# How to Make It:
01 - Heat a large skillet over medium heat. Add prosciutto slices and cook 2–3 minutes per side until crispy. Transfer to a paper towel-lined plate to drain, 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, cooking 5–7 minutes while stirring occasionally until tender and lightly golden.
03 - Whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, grated Parmesan, minced garlic, and anchovy paste if using. Season with salt and pepper to taste.
04 - Remove skillet from heat. Toss warm Brussels sprouts with Caesar dressing until thoroughly coated.
05 - Arrange salad on serving platter or individual plates. Top with crispy prosciutto shards, shaved Parmesan, and croutons if desired. Serve immediately while warm.
