For all the grief the Caesar salad gets in the culinary world, I proudly admit to adoring the classic flavor combination — garlicky-lemon dressing mixed with anchovy-umami undertone that can only come from salty fish, topped off with nutty, pungent parmesan. If I could eat only one salad for the rest of my life, it would be some form of Caesar. Today’s recipe for Brussels Sprouts Caesar with Sardine Croutons is a pivot on the standard version. The dressing is my quick weeknight version, using a tiny bit of mayo for creaminess instead of raw egg. Instead of romaine, I use shaved raw Brussels sprouts, which significantly boost the protein over other lettuces and greens. And, the bright lemony dressing completely covers any lingering cruciferous notes from the raw Brussels that may bother some palates.