Winter Caesar Salad- BY RACHEL F.

INGREDIENTS

• 15 Brussels sprouts
• 1 green apple
• 2 anchovies
• 1/2 cup of grated Pecorino cheese
• 8 dates
• Half of a lemon
• 1/2 cup of olive oil
• 1/3 cup of feta
• Handful of pecans
• 3 tbsp of tahini
• 1 tbsp maple syrup
• 2 shakes of cayenne
• 2 garlic cloves
• 2 tbsp Greek yogurt
• Salt and pepper to taste

DIRECTIONS

• Thinly slice the raw Brussels sprouts so they look shaved and add to bowl.
• Matchstick cut the green apple and add to bowl.
• De-pit the dates and cut into quarters, add to bowl.
• Put pressure on knife to break the pecans into smaller pieces and add to bowl.
• Add feta to bowl.
• Cut anchovies and use a spoon on cutting board to smooth them out into a paste. Add a splash of olive oil to help with this then scrape into separate bowl and add a little bit more olive oil and a squeeze of lemon.
• Add tahini, maple syrup, chopped garlic, cayenne, salt, and pepper to bowl. Mix well and add a dollop or 2 (about 2 tbsp) of Greek yogurt and mix. To thin out the dressing add a splash of water.
• Pour dressing over salad and mix.
• Add salt and pepper to taste.