@brandongouveia is taking Caesar salad to the next level with roasted Brussels sprouts and his homemade creamy tangy dressing! Are you team Brussels sprouts or Romaine lettuce"

Ingredients
Caesar Dressing:
4 cloves garlic, finely chopped into a paste
5 anchovies, finely chopped; or anchovy paste
2 egg yolks
2 tablespoons Dijon mustard
Juice of ½ a lemon
1 cup light olive oil, plus more as needed
1½ cups grated Parmigiano-Reggiano, plus more for garnish
Sea salt, to taste
Freshly cracked black pepper, to taste
Salad:
4 oz pancetta, diced into small chunks
1 cup bread crumbs
2 lb Brussels sprouts, sliced

Instructions
1. Preheat the oven to 375°F (180°C).
2. Make the dressing: In a large bowl, add the garlic, anchovies, egg yolks, Dijon, and lemon juice. Whisk to combine. Slowly whisk in 1 cup olive oil to emulsify; add more olive oil if you prefer a thicker dressing. Add the Parmigiano-Reggiano and mix until well combined. Season with sea salt and freshly cracked black pepper. Set aside. 3. Prepare the salad: In a large skillet over medium-high heat, add the pancetta and cook until crispy. Remove the pancetta to a plate, leaving the grease in the skillet.
4. In the same skillet, toast the bread crumbs in the grease for maximum flavor. Remove the toasted bread crumbs to a plate and set aside.
5. Add the Brussels sprouts to a sheet tray, drizzle with olive oil, and season with salt and pepper. Toss to combine.
6. Roast in the preheated oven for 25 minutes, or...