Winter Caesar Salad- BY RACHEL F.


  • 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


  • 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.