Brussels Sprout Caesar Salad

Preheat the oven to 425°F. Peel the parsnips and dice into ½ inch pieces. Add to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the parsnips until they are golden brown and crisp in places, about 20 to 22 minutes.

Drain, rinse, and dry the chickpeas. Place a large skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the chickpeas and cook, shaking occasionally, until golden brown and crispy, about 4 to 6 minutes. Stir in the smoked paprika and a pinch of both salt and pepper, and cook until fragrant, about 1 minute. Transfer the paprika chickpeas to a plate.

Halve the lemon. Add the lemon juice to a blender along with the cashews, Dijon mustard, white miso paste, 3 cloves garlic, and ½ cup water. Blend until smooth. Season the creamy cashew dressing to taste with salt and pepper.

Peel and thinly slice the shallot. Mince the capers. In a large bowl, combine the sliced shallot, minced capers, shredded Brussels sprouts, and baby spinach (find the spinach in the Mole Enfrijoladas to be split with this recipe).

Add half the creamy cashew dressing and half the parmesan to the Brussels sprout salad and toss to evenly coat. Sprinkle the salad with salt and pepper and toss once more.

Divide the Brussels sprout Caesar salad between large bowls. Top with paprika chickpeas, parsnip croutons, and remaining parmesan. Drizzle with any remaining creamy cashew dressing.