Roasted Brussels Sprouts Salad with Tahini Caesar Dressing

Method

1. 1
   Prepare the tahini Caesar dressing: In a bowl, combine raw tahini, ice cold water, Dijon mustard, chopped shallots, chopped garlic, mashed anchovy fillets, chopped basil, ice cubes, a pinch of salt and pepper, lemon juice, and lemon zest. Mix until smooth and creamy. Set aside.
2. 2
   Preheat the oven to 400°F (200°C).
3. 3
   Slice Brussels sprouts in half and arrange them on a sheet tray. Drizzle with olive oil and season with salt and pepper. Roast for 15–20 minutes until tender and lightly charred.
4. 4
   Spread slivered almonds on a separate baking sheet and roast at 400°F for 6 minutes. Watch carefully to avoid burning.
5. 5
   Toss the roasted Brussels sprouts with the tahini Caesar dressing. Add the roasted almonds and grate fresh Parmesan cheese over the top. Serve immediately.