Directions

Dressing

1. Blend room temperature egg yolks (blender, on low speed).

2. Add apple cider vinegar, mustard, lemon juice, garlic, Worcestershire sauce, spices, Parmesan cheese and anchovy paste, if using, and blend until creamy.

3. Slowly add olive oil, blending constantly on low speed until incorporated. Season more to taste if needed. 

4. Store in a glass jar in the fridge for up to a week. 

Salad

1. Preheat oven to 425 degrees.

2. On a large-rimmed baking sheet, combine the sweet potatoes, 2 tablespoons of olive oil. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes. Remove from the oven, add the chickpeas and remaining oil. Toss with the sweet potatoes and return to the oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.

3. Meanwhile, in a large salad bowl, combine the kale and Brussels sprouts

4. Toss the roasted sweet potatoes and chickpeas in with the salad. Add the dressing and toss to combine. Top the salad with avocado and additional parmesan.