Rinse and trim 2 pounds of Brussels sprouts, then finely shred them.

In a blender, combine 2 egg yolks, juice from 2 lemons, 2 cloves of minced garlic, 1 teaspoon Worcestershire sauce, and 10 anchovy fillets. Blend until smooth.

Slowly drizzle in ¼ cup of olive oil and ¼ cup of grapeseed oil while blending to create a creamy dressing.

Season the dressing with 1 teaspoon red wine vinegar, ¼ teaspoon cayenne, and a pinch of salt and black pepper to taste, blending briefly to combine.

Preheat your oven to 375°F (190°C). Toss 4 cups of focaccia cubes with extra olive oil, salt, and pepper, then spread on a baking sheet.

Add 3 smashed garlic cloves and 3 sprigs of thyme, then bake for about 8 minutes or until golden and crispy.

In a large bowl, combine the shredded Brussels sprouts, 1 cup of parsley, and the croutons. Toss gently to combine.

Drizzle the creamy dressing over the salad and toss to coat. Adjust seasoning and serve immediately.