This dish makes a fantastic warm salad for a night when you *want* the virtue of being able to call at least half of dinner a “salad” but you don’t actually want to *eat* a cold salad. It counts: it has dressing.

Gluten-free, paleo, primal

Warm Brussels Caesar
Based on Warm Brussels Caesars with Bacon Ciabatta Croutons from How Sweet Eats

1 lb. brussels sprouts
2 ounces (4 slices) bacon
4 large cloves garlic
3 Tbsp. almond, cashew or coconut milk (I used cashew)
2 Tbsp. parmesan cheese (optional. I used sheep parm)
1 Tbsp. dijon mustard (I used Maille whole grain)
2 tsp. rice wine vinegar
1-1/2 – 2 tsp. anchovy paste (equals to about 4 anchovies)
Juice of 1/2 a lemon
1/3 – 1/2 cup oil (I used walnut)
Big pinch Kosher salt
Few cracks black pepper
Optional but appreciated by bread eaters: Fresh croutons

Chop the bacon and put in a large, heavy skillet over medium heat.

While the bacon is browning, slice the root end off your brussels, halve lengthwise and cut each half into about thirds. Set aside.

When the bacon is browned, remove to a paper towel to drain. Add the brussels to the fat left over in the pan (1 – 2 Tbsp. if more fat; drain some, if less; add some). Sprinkle with salt and pepper.

While the brussels are cooking, prepare your dressing. In the carafe of a blender, bowl of a food processor, or cup of an immersion blender combine the milk, mustard, vinegar, anchovy paste, lemon juice, a big pinch of salt and a few cracks of pepper. Mince the garlic and throw in. Blend, drizzling in the oil as you go until an emulsion forms. Taste. Add the cheese if you’re eating it and buzz again to combine.

Serves 3 for dinner as a side (for something like nice pan-sauteed pork chops), with more dressing left over. If you want to serve this salad as a stand-alone dish, add a couple handfuls of leftover rotisserie chicken and top with a fried egg. As a stand-alone, this amount should serve 2.