Brussels Caesar

Dressing (can be made 4 days in advance):
4 egg yolks
1 cup parmesan, grated
1 lemon, juiced
4 garlic cloves
2 tsp Worcestershire
2 tsp anchovy paste
1 tsp apple cider vinegar
Pinch cayenne
1 cup EVOO

Brown butter breadcrumb topping (can be made 1-2 days ahead):
1/2 stick salted butter, 4 tbsp
1 cup panko breadcrumbs
Freshly cracked black pepper

Salad (make same day, but delicious after it sits, dressed for a bit!):
2 lbs brussels (whole), or can purchase shaved to save time!
1 cup pomegranate seeds (fancy term = arils)
1 cup shaved parmesan cheese

1. Combine all dressing ingredients in a cuisnart or blender until smooth and creamy, taste & adjust for salt and pepper.
2. Melt butter until browned and toasty. Add breadcrumbs and freshly cracked black pepper until absorbed. Allow to cool.
3. In a food processor fitted with the slicing disk, shred brussels. 4. In a large mixing bowl, toss with dressing, add pomegranate arils and 3/4 shredded parmesan. Top with breadcrumbs & additional parm.