Brussels Sprouts Caesar with Warm Bacon Vinaigrette

Brussels Sprouts Caesar with Warm Bacon Vinaigrette
16 servings


Ingredients Weights Measures
OSCAR MAYER Bacon Pieces 2 oz. 1/2 cup
shallots 5.6 oz. 1 cup
champagne vinegar 16 fl oz 2 cups
brown sugar, lightly packed 5.5 oz. 1 cup
GREY POUPON Classic Dijon Mustard 4.25 oz. 1/2 cup
anchovy paste 1.5 oz. 2-2/3 Tbsp.
cracked black pepper - 1 tsp.
Pickled Cabbage
HEINZ Distilled White Vinegar 32 fl oz 1 qt.
granulated sugar 3.5 oz. 1/2 cup
pickling spice mix 1.1 oz. 2-2/3 Tbsp.
purple cabbage, shredded 5 oz. 2 cups
anchovy fillets 4.5 oz. 32 each
Prepared tempura batter mix 5.5 oz. 1 cup
Brussels sprouts leaves, deep fried 2 lb. 2 gal.
eggs, cooked sunny side-up 1.7 lb. 16 each


CRISP bacon in sauté pan. Remove bacon from pan with slotted spoon, reserving any drippings in skillet. Drain bacon on paper towels. Set aside. In the same pan, sweat shallots in bacon drippings, then whisk in vinegar, brown sugar, mustard, anchovy paste and pepper until blended. Cook until warmed. Return bacon to pan; stir. Keep warm.

PICKLED Cabbage: Mix vinegar, sugar and pickling spice in glass bowl until blended. Add cabbage; toss to evenly coat. Let stand at least 15 min.; drain.

DIP anchovies, 1 at a time, into tempura batter; deep fry 1 min. or until crisp. Drain on paper towels.

FOR each serving: Spoon 2 Tbsp. Vinaigrette onto warm plate. Toss 2 cups Brussels sprouts leaves with 2 Tbsp. Pickled Cabbage; spoon over vinaigrette on plate. Top with 1 egg and 2 anchovies.

Kraft Kitchens Tips

Special Extra
Top each salad with 1 Tbsp. KRAFT 100% Shredded Parmesan Cheese.
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Nutritional Information

Nutrition Information

Total fat
 10 g
Saturated fat
 2 g
 25 mg
 680 mg
 22 g
Dietary fiber
 3 g
 12 g
 6 g
Vitamin A
 10 %DV
Vitamin C
 50 %DV
 6 %DV
 10 %DV