Sliced Brussels Sprouts Caesar Salad

6 cups

Croutons
1    tablespoon extra-virgin olive oil
1    garlic clove, smashed
¼   teaspoon kosher salt
4    ounces crusty bread (Italian or French,
      for example), cut into ½-inch cubes
      (4½ cups cubed)
Salad
1     pound Brussels sprouts, loose
       leaves removed and stems trimmed
       (if desired, reserve some of the outer
        leaves to pan-fry to serve on top of the
       salad  this adds some extra texture
       and color to the salad)
2     ounces parmesan
½    to 1 cup Caesar Dressing 

Nutritional information per serving (½ cup):
Calories 133 (63% from fat) • carb. 9g • pro. 4g • fat 1g • sat. fat 2g • chol. 19mg • sod. 242mg • calc. 77mg • fiber 2g

1. Heat the oven to 350°F. Line a baking sheet with aluminum foil. Prepare the croutons by first combining the oil, garlic, and salt in a medium mixing bowl. Add the bread cubes and toss to fully coat with the oil, being sure to smash the garlic a bit more while tossing. Transfer to the prepared pan and bake until golden brown, 10 to 12 minutes, tossing halfway through baking.
Transfer the pan to a wire rack. Discard the garlic.
2. Insert the fine slicing disc in the work bowl of the Cuisinart® 7-Cup or 9 Cup Food Processor. Slice the Brussels sprouts. Transfer to a large mixing bowl and reserve.
3. Slice the Parmesan. Add to the Brussels sprouts.
4. If preparing the pan-fried leaves, put 1 tablespoon of olive oil into a medium skillet set over medium-high heat. Once the oil is hot, add the leaves with a pinch of salt and pepper. Pan-fry until the edges of the leaves are browned and crispy, but the leaves are bright green in the middle reserve.
5. Toss the Brussels sprouts and Parmesan with the croutons and ½ cup Caesar dressing. Top with the pan-fried leaves, if using, and serve immediately with additional dressing on the side.