Shaved Brussel Sprout Caesar Salad

Shaved Brussel Sprout Caesar Salad 1
Shaved Brussel Sprout Caesar Salad 2
Caesar salad is one of my all time favorite salads. I feel like you just can’t beat a homemade, pungent caesar dressing.

I like to add a generous dose of Parmesan along with warm crispy croutons that are fresh off the stove. My best friend makes a killer Caesar dressing that is light, but doesn’t skimp on the flavor – I am sharing the recipe with you, because you need it in your life. Since it’s winter, I used shaved brussel sprouts instead of romaine, however this salad can be made with whatever greens you favor (chopped kale is another favorite of mine). Bon appetit!


Shaved Brussel Sprout Caesar Salad 3
Shaved Brussel Sprout Caesar Salad 4

Brussel Sprout Caesar Salad


Caesar Dressing
Makes 1/2 cup dressing

1/3 cup extra virgin olive oil
1/3 cup Parmesan
1 tsp Worcestershire sauce
1/4 tsp ground mustard (or 1 tsp dijon mustard if you don’t have ground mustard)
4 anchovies, chopped to a paste with a knife
1 lemon, juiced
2 large cloves of garlic, grated or chopped finely
Dash of hot sauce
Fresh ground pepper

To make: Whisk all ingredients (except for olive oil) together into a bowl. Slowly drizzle in olive oil and stir to combine.

Brussel Sprout Caesar Salad
Serves 4

1.5 lbs brussel sprouts, shaved thin (this can be done with a mandolin or just cut thin with a knife)
3/4 cup finely grated Parmesan (I use my favorite cook’s tool, a microplane)
Shards of Parmesan for presentation (I use a potato peeler to get large shards)
1 sourdough baguette or baby boule, cut into squares
Avocado oil
Freshly ground pepper

For croutons: Add a generous dose of avocado oil, about 1/3 cup to a large skillet and heat to medium high. Avocado oil has a higher smoke point than olive oil, so it won’t burn as easily as olive oil would. When the oil is hot and shimmering, add the chopped bread into an even layer, don’t overcrowd the pan and ensure each piece of bread has space in the oil. Cook until the pieces are golden brown and flip over to crisp the other side (this happens quick, so keep an eye out to make sure they don’t burn!). When they are done, transfer to a paper towel lined plate and sprinkle with salt. Repeat until all croutons are cooked.

Mix shaved brussel sprouts and grated Parmesan into a large bowl and toss with dressing. Mix in 3/4 of your croutons and toss more. Top with shards of Parmesan and remaining croutons to serve.

Enjoy!

xo, d

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