Brussels Sprouts Caesar Salad

Directions

1. Make the Caesar dressing: Add the egg yolks, lemon juice, two cloves of garlic, Worcestershire sauce, anchovy fillets, Parmigiano, red wine vinegar, and cayenne to a food processor and blend until smooth. Mix the olive oil and grapeseed oil together in a small container, and with the food processor running, add the oil in a thin, steady stream. Taste. Season with salt and pepper. Keep tasting and seasoning until you are happy. The dressing should be acidic and full of savory flavor. You can make the dressing a few days ahead of time and store it in the refrigerator.
2. Make the croutons: Preheat the oven to 375° F. Toss the focaccia pieces in enough olive oil to thoroughly coat them, and season lightly with salt and pepper. Place the croutons on a rimmed baking sheet lined with parchment. Smash 3 cloves of garlic and throw them in with the focaccia. Throw in few sprigs of thyme. Give everything a gentle toss. Cook the croutons in the oven until they are toasted and crispy, approximately 8 minutes. Remove the thyme sprigs and garlic cloves and set aside the croutons.
3. Trim the stems off the brussels sprouts, removing any sad outer leaves. You can then shave each individual brussels sprout on a mandoline, or you can cut each brussels sprout in half and then slice each half into thin ribbons with a knife.
4. In a large bowl, mix together the brussels sprout ribbons, the parsley, and the croutons. Add most of the dressing and toss. Add the rest of the dressing as needed. Taste. Adjust as necessary with salt, pepper, and lemon. When you think it tastes delicious, serve it.