4 slices of sourdough bread (can substitute for any bread) teared into bite sized pieces.
1/4 cup plus 1 tablespoon olive oil, divided
1/2 teaspoon salt
1 teaspoon freshly ground black pepper, divided
2 medium lemons
1/2 cup Parmesan cheese, finely grated, plus more for shaving and serving
1 tablespoon Dijon mustard
500 g brussels sprouts, any tough or blemished outer leaves removed
Preheat oven at 200C.
On a baking tray spread the bread into an even layer, drizzle with 1 tablespoon of the olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to combine.
Bake, tossing halfway through, until browned and crisp, about 12 minutes total. Meanwhile, make the dressing.
Add to a blender 1 tablespoon zest, 1/4 cup lemon juice, 1/2 cup finely grated parmesan cheese. Add 1 tablespoon Dijon mustard and the remaining 3/4 teaspoon black pepper. Blend until smooth, about 20 seconds. With the motor running, remove the lid and slowly pour in the remaining 1/4 cup olive oil. After the oil is added, continue blending until creamy and emulsified, about 30 seconds more.
Using a sharp knife, finely shred the sprouts from the top to the base and place in a large bowl. Add the dressing and the croutons and toss until well-coated. Transfer to serving bowls and top with shaved parmesan.