Air-Fryer Brussels Sprouts With Preserved Lemon–Caesar Dressing

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Air-Fryer Brussels Sprouts With Preserved Lemon–Caesar Dressing
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Hi! This is our first air-fryer recipe! Ever!

¼ of one preserved lemon, flesh cut off and discarded and rind roughly chopped ½ ounce Parmigiano-Reggiano cheese, finely grated Kosher salt and freshly ground black pepperKosher salt1 ¼ pounds Brussels sprouts, stem ends and damaged outer leaves trimmed and discarded, dividedFinely grated Parmigiano-Reggiano cheese, for toppingIn the bottom of a cup that just fits the head of an immersion blender, combine egg yolk, lemon juice, anchovies, preserved lemon, Worcestershire sauce,...

Whisking constantly, slowly drizzle in the ¼ cup extra-virgin olive oil. Season to taste with salt and a generous amount of black pepper.Combine breadcrumbs and oil in a large skillet, and cook over medium-low heat, stirring and tossing occasionally, until crisp and golden brown, 8 to 10 minutes. Season lightly with salt. Transfer toasted breadcrumbs to a rimmed baking sheet, spread into an even layer, and set aside to cool to room temperature.

Using a sharp knife, quarter the remaining 1 pound Brussels sprouts lengthwise through the stem . Working in batches if necessary, add to an air fryer basket in a single layer, toss lightly with olive oil, season lightly with salt, then cook at the air fryer's highest temperature setting, stopping to toss sprouts every 2 to 3 minutes until deeply browned and crisp all over, about 10 minutes.

Transfer roasted Brussels sprouts to bowl with shaved Brussel sprouts, along with ¼ cup of the breadcrumbs. Add ½ cup Caesar dressing and toss until well combined and evenly dressed; season with salt and mix in more dressing, if desired. Scrape dressed Brussels sprouts into a serving dish, then top all over with remaining ¼ cup breadcrumbs and a generous coating of grated Parmigiano-Reggiano. Serve.Special EquipmentThe Caesar dressing can be stored in a sealed container in the refrigerator for up to 5 days. The breadcrumbs can be stored in an airtight container at room temperature for up to 2 weeks.

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