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1
Make the dressing: In the bowl of a food processor, combine the egg yolk, mustard, garlic and 1/2 teaspoon each salt and pepper.
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2
Pulse to blend.
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3
With the machine running, pour the lemon juice and caper brine into the mix.
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4
Slowly pour in the olive oil, then the canola oil, blending until smooth.
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5
Transfer the dressing to a bowl and taste for seasoning.
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6
Stir in the anchovies and anchovy oil.
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7
Cover and refrigerate until ready to use, or up to 1 day.
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8
Prepare the salad: Cook the bacon in a small skillet over low heat, stirring, until crispy, 12 to 15 minutes.
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9
Drain on paper towels.
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10
Heat 1 inch canola oil in a medium heavy-bottomed pot until a deep-fry thermometer registers 350 degrees F (or alternatively, use a deep fryer).
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11
Line a baking sheet with paper towels.
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12
Put the capers in a small metal strainer, submerge them in the hot oil and fry until crispy, 1 to 2 minutes.
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13
Drain on the paper towels.
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14
Add the Brussels sprout leaves to the hot oil in small batches (step back because they will splatter oil) and fry until crispy, 1 to 2 minutes.
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15
Transfer to the paper towels using a slotted spoon.
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16
Season the leaves with salt.
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17
Assemble the salad: Pour about three-quarters of the dressing into a large salad bowl.
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18
Add the romaine, basil and grated parmesan and toss to coat.
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19
Shave additional parmesan over the salad.
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20
Top with the remaining dressing, the bacon, capers and Brussels sprout leaves.
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21
Serve immediately.
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22
Photograph by Kang Kim
