1teaspoonminced anchovies or anchovy pasteoptional
2tablespoonsgrated Parmesan cheese
1lemonzest grated and juiced
½teaspoonsmoked sweet or hot Spanish paprika
Kosher salt and coarse ground black pepper
¾cupPanko bread crumbs(toasted, optional)
For the Brussels sprouts: Preheat oven to 425 degrees. Trim about ¼ inch off of the root end of the sprouts then cut lengthwise into thirds. Save any loose leaves that fall off the sprouts. Place butter and oil in the middle of a roasting pan or rimmed baking sheet. Place pan in the oven and allow oil and butter to melt for about 3 minutes. Add sprouts, any extra leaves, and garlic slices to the pan and toss with tongs to lightly coat with melted butter and oil. Sprinkle with paprika and salt and place back in the oven to roast for 20 to 30 minutes, tossing every 5 minutes; you should end up with some crisp leaves and caramelized, browned larger pieces. Transfer to a large bowl to cool.
For the dressing and salad: Combine cream, vinegar, Dijon, garlic, anchovies, Parmesan, lemon zest, and juice. Whisk at an even pace while slowly drizzling in the olive oil; the dressing should become smooth and creamy. Stir in paprika and season with salt and pepper to taste. Toss roasted sprouts with dressing and chill in the refrigerator for at least an hour or up to overnight. Fold in bread crumbs just before serving.