This classic salad is a favourite among health-conscious A-listers at The Belvedere, The Peninsula Beverly Hills’ iconic alfresco-terrace restaurant. The recipe here makes a perfect light lunch for 2 to 4 people.

Preparation:

• Preheat oven to 244°C.
• Cut the Brussels sprouts into quarters. Toss liberally in olive oil and salt. Roast until crispy and soft, about 30 minutes (they are ready when they turn dark brown).
• Lightly toss the kale in olive oil, and bake slowly in a single layer on a sheet tray in a 150°C oven until crispy, about 30 minutes.
• Set Brussels sprouts and kale aside to cool.
• Make the dressing. First, blend garlic, anchovy, and water together in blender until smooth; then add vinegar, Dijon mustard, lemon juice and lemon zest.
• Add the egg yolk; then, with the blender on low speed, slowly add the olive oil. Finish by adding Tabasco, Worcestershire, parmesan and cracked pepper.
• In a large bowl, place Romaine, roasted Brussels sprouts, crispy kale, shredded parmesan and croutons and toss with dressing.
• Garnish with shaved parmesan and a drizzle of olive oil, and serve.

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