4 slices of bread (we're big fans of sourdough) torn into bite sized pieces
Parmesan cheese, finely grated (plus extra for serving)
1 tablespoon Dijon mustard
500 g brussels sprouts (yellow or blemished outer leaves removed)
S&P for seasoning
Preheat oven at 200C.
On a baking tray spread the bread into an even layer, drizzle with 1 tablespoon of olive oil, season with salt & pepper, and toss to combine.
Bake, tossing halfway through, until browned and crisp. (about 12 min) Meanwhile, make the dressing.
Add to a blender the zest & juice of 1 lemon, 1/2 cup finely grated parmesan, Dijon mustard and a big dash of black pepper.
Blend until smooth, about 20 seconds. With the motor running, remove the lid and slowly pour in 1/4 cup of 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. Cover with extra parmesan and voila!