From: Chef/partner Doug Psaltis, RPM Italian, Chicago. Yield: 1 salad. 2 cups Brussels sprouts, cleaned and sliced on mandolin 1 Tbsp. chopped parsley 1 Tbsp. extra virgin olive oil ¼ fresh squeezed lemon 1 tps. pickled peppers, jarred, fine dice ¼ avocado, medium dice 1½ fl. oz. Brussels sprouts Caesar dressing (recipe follows) 1 Tbsp. bread crumbs RPM-style (recipe follows) RPM Caesar Dressing: ½ tsp. anchovy, crushed 1½ Tbsp. garlic ...

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