Recipe: Rooster Co’s shaved brussel ‘Caesar’ salad

HARTFORD -- The Connecticut Restaurant Association is kicking off it's 9th Annual Connecticut Restaurant Week happening statewide October 10-16, 2016. Restaurants will feature special menus and deals ranging from multi-course Prix-fix menus, two-for-one specials, a percentage off your check, a specially priced bottle of wine, or a special on locally brewed craft beer.

“Connecticut Restaurant Week is all about standing out from the crowd, as chefs impress diners with good deals on Prix-fix lunches and dinners, among other specials happening throughout the state,” says Sarah Maloney, Executive Director with the Connecticut Restaurant Association. “We are so fortunate to live in a state with many great restaurants, top chefs, and a plethora of incredible farms who provide these restaurants with the freshest locally sourced products available, making this state a real foodie destination.  Now is the time to try these restaurants, and take advantage of the incredible specials they have to offer.”

For a complete list of participating restaurants click here.

Rooster Company of Newington is one of the participating restaurants. They stopped by FOX 61's Good Day Connecticut to show off some of their cuisine.  Here's a dish you can even make at home.

Shaved Brussel 'Caesar' Salad (yield 4 servings)

  • 2 quarts shaved raw brussel sprouts
  • 1/4 c Parmesan crisp crumbs
  • 1/4 cup salted & roasted pumpkin seeds
  • 1 cup Caesar Yogurt Dressing (recipe follows)
  • 12 each fried semolina croutons (recipe follows)

Douse brussel sprouts with dressing and divide evenly onto 4 serving plates. Evenly garnish with pumpkin seeds, croutons and Parmesan crisp crumbs.

Caesar Yogurt Dressing (yield 1 quart)

  • 2 cloves garlic
  • 5 each brown anchovy fillets, oil packed
  • 1 pound plain yogurt
  • 1/2 tsp fresh ground black pepper
  • 2 tablespoons kosher salt
  • 1 teaspoon smooth Dijon mustard
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 3/4 cup vegetable oil

Puree all but yogurt and oil in blender. slowly emulsify in oil. Transfer to bowl and whisk mixture with yogurt.

Semolina Crouton (yield 24 croutons)

  • 5 1/2 cups whole milk
  • 2 teaspoons kosher salt
  • 1 cup grated Parmesan cheese
  • 8 egg yolks
  • 2 cups semolina

Bring milk to a simmer with salt, then whisk in semolina until dry and remove from heat. whisk in yolks and cheese and transfer to greased cookie sheet, cover with plastic wrap and smooth flat with rolling pin. Cool completely then cut into 4x6 pieces and deep fry until golden brown.