A flavorful and textured salad made with shaved brussel sprouts and little gem lettuce, perfect for any dinner menu. It can be enhanced by adding grilled chicken and avocado for a balanced meal. Ideal for hosting and entertaining in the fall or all year round.
1: To make dressing, combine garlic, salt, black pepper, egg yolk, lemon juice, Dijon mustard, avocado oil, and anchovy filets (if using) in a blender and blend until smooth.
2: Add water 1 tsp at a time and thin to desired consistency.
3: To make panko crumb, heat olive oil in a pan over medium heat.
4: Add gluten free panko crumbs, stir well and toast until a light golden brown, about 3 minutes.
5: Remove from heat, season lightly with salt and allow panko to cool.
6: In a large salad bowl, add lettuce, shaved brussel sprouts and ¾ of the panko crumb.
7: Drizzle with desired amount of dressing and toss well.
8: Top with remaining panko to serve.
