1 cup grate Parmigiano Reggiano, Kosher salt and freshly ground black pepper
Tabasco, to taste
4 cups brussels sprouts, cleaned and halved
2 cups brussels sprouts, cleaned and thinly sliced
1/4 cup chili hot sauce
For the croutons, butter your bread on both sides and fry in a large pan over medium heat until golden brown on both sides, about one to two minutes per side. Remove the bread from the pan, season with salt, and cut into croutons.
For the pickled onions, place the sliced onions in a large bowl. In a small pot, combine the red wine vinegar, sugar, salt and 1/2 cup water. Bring to a boil, then pour the liquid over the onions and let cool.
For the caesar dressing, combine the garlic, mustard, egg yolks, vinegar, lemon juice, and anchovies in a food processor and process until it’s as smooth as you can get it.
With the food processor running, slowly drizzle in the canola and olive oils so the dressing can emulsify.
Add the grated Parmigiano Reggiano and pulse the food processor until the dressing comes together. Season with salt, Tabasco, and Worcestershire. Store in a jar until ready to use.
To prepare the brussels sprouts, heat the vegetable oil in a deep fryer or large Dutch oven until it reaches 365F. Use enough oil so that the sprouts can move around freely. Fry only the halved brussels sprouts until soft with some colour, about one to two minutes. Be careful, the sprouts spit a lot when they’re in the deep fryer!
In a large bowl, mix together the cooked and raw sliced brussels sprouts, croutons, four tablespoons pickled onions, 1/3 cup caesar dressing, and hot sauce to taste. Taste and season with salt if necessary. The remaining onions and dressing can be kept in the fridge for about one week and used for sandwiches, salads or whatever you like.