Category: Salad
Cuisine: not set
2 pounds brussels sprouts
1 cup roughly chopped fresh parsley
2 egg yolks
Juice of 2 lemons
2 cloves of garlic
1 teaspoon Worcestershire sauce
10 anchovy fillets
1 cup finely grated Parmigiano
1 teaspoon red wine vinegar
1/4 teaspoon cayenne
1/4 cup olive oil plus more for croutons
1/4 cup grapeseed oil
Freshly ground black pepper
4 cups bite-sized cubes of focaccia
A few sprigs fresh thyme
3 extra cloves of garlic
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