This Brussels Sprouts Caesar Salad is made with shaved brussels sprouts, homemade Caesar dressing, and baked croutons, offering a fresh and extra-crunchy take on a classic. Easy to make ahead of time and it pairs well with everything!
Brussels sprouts may not have the best reputation but I think they’re seriously underrated. I love having them in my fridge at all times to toss in a simple pasta dinner or cook in the air fryer for a quick side dish. But one of my favorite ways to use them? In a salad!
Just like my Shaved Brussels Sprouts Salad, I swapped the lettuce in this Brussels Sprouts Caesar Salad Recipe for finely sliced brussels sprout ribbons. They stay hearty and tender, even after being tossed in the garlicky and creamy Caesar dressing, plus they pair so well with the baked croutons. Once you try making a Caesar salad with shaved brussels sprouts, you may never go back to the classic version made with romaine or kale.
Table of Contents
Ingredient notes
- Brussels sprouts – They’re shaved into tiny ribbons for the base of our salad (the smaller the pieces, the more tender they’ll become). You can shave the sprouts with a chef’s knife or a food processor fitted with a shredding blade, or save time by buying pre-shredded sprouts.
- Caesar dressing – I made the dressing myself using a rich, tangy blend of mayonnaise, lemon juice, extra virgin olive oil, garlic, black pepper, and grated parmesan cheese. Want to make a vegan brussels sprouts Caesar salad instead? Make my 5-Minute Vegan Caesar Dressing!
- Croutons – I always make my own croutons for Caesar salads because they taste much fresher than store-bought ones. All you need to make them is a loaf of day-old or slightly dried-out crusty bread (think sourdough, ciabatta, or a French baguette), plus some seasonings, like olive oil, Italian seasoning, garlic powder, salt, and black pepper. So simple yet so good!
How to make a brussels sprouts Caesar salad
Step 1
Make the Dressing
- In a large bowl, whisk the mayonnaise, lemon juice, olive oil, minced garlic, black pepper, and grated parmesan until creamy and well combined.
Step 2
Make the Croutons
- Toss the bread cubes with the oil and seasonings, then lay them on a baking sheet.
- Bake the croutons until they turn golden.
- Set aside to cool.
Step 3
Slice the Sprouts
- Carefully shred the brussels sprouts by hand or with a food processor.
- Add the sprouts to the bowl with the dressing and toss together. Set aside for 15 minutes to marinate and soften, then taste and adjust the salt, pepper, and lemon juice as needed.
Step 4
Serve + Enjoy!
- Sprinkle the baked and cooled croutons over top of the salad and gently toss to combine.
- Divide the salad into serving bowls, serve, and enjoy!
Tips and tricks
- Baked croutons can burn in an instant, so make sure you keep a close eye on them in the oven! If they’re browning too quickly, reduce the oven temp slightly or cover them loosely with a sheet of aluminum foil.
- The brussels sprouts should be sliced into thin ribbons, not chunks. You can do this with a sharp chef’s knife or a food processor fitted with a grating or shredding blade. A mandoline will also work but use the hand guard or a cut-proof glove for safety.
- Want tender and perfectly flavored brussels sprouts? Marinate the sprouts in the Caesar dressing for at least 15 minutes before serving. This gives them time to soften and soak in the rich and garlicky flavors.
- This salad is best served at room temperature. If your croutons are still slightly warm, they’ll add a cozy contrast to the fresh, creamy salad.
- Or, if you prefer a warm brussels sprouts Caesar salad, roast the sliced sprouts at 400°F for 15 to 20 minutes, then let them cool slightly before tossing them with the dressing. Just note that the texture will be more tender and the flavor more caramelized.
Variations
This salad is delicious just as it is—but it’s also easy to customize. Here are some creative ways to make this recipe your own:
- Add even more hearty veggies – Consider tossing the brussels sprouts with shredded kale, radicchio, cauliflower, or green cabbage for bulk. Chopped avocado, roasted red peppers, shaved fennel, radishes, cucumber, olives, or marinated artichoke hearts would also pair really well with the dressing.
- Make it a spicy Caesar salad – If you want some heat, whisk a pinch of red pepper flakes, a few dashes of hot sauce, harissa paste, or some finely diced Calabrian chiles into the dressing.
Serving suggestions
Everyone knows that Caesar salad is the perfect side dish for Italian dinners, from Spaghetti alla Nerano to Deconstructed Lasagna Soup. But you’re far from limited here; a brussels sprout Caesar salad pairs well with just about anything! Here are some of my go-to pairings:
You can even turn the salad into a main dish by topping it with the protein of your choice. Sliced chicken breasts are a classic option, while juicy shrimp, chopped hard-boiled eggs, or a flaky salmon filet would also be fantastic. You can even add cooked quinoa, farro, or Italian white beans to bulk it up even more.
Did you end up with extra Caesar dressing? There are so many ways to use it up, like:
- In more salads: Toss it with chopped romaine or mixed greens for a simple side dish, or use it instead of the usual dressing in a pasta salad or potato salad.
- As a dip or spread: Use it as a creamy dip for raw veggie sticks, pasta chips, homemade pizza, or crispy chicken tenders. Or, spread it on sandwiches in place of mayo for extra flavor.
Make ahead and storing
You can prep almost every component of this salad in advance:
- Bake the croutons and keep them in an airtight container on the kitchen counter for up to 3 days.
- Make the Caesar dressing and store it in a jar in the fridge for up to 5 days.
- For the best flavor and texture, slice the brussels sprouts fresh. Store-bought shredded brussels sprouts should keep in the fridge for about 2 to 3 days.
Store the leftover Caesar salad in an airtight container in the fridge for up to 2 days. The shredded brussels sprouts will hold up well, but the croutons will get soggy over time. If possible, store the croutons separately from the salad.
Erin’s wine pairings for brussels sprouts Caesar salad
Opt for a crisp, balanced wine that can stand up to the creamy Caesar dressing and earthy brussels sprouts. These recommendations pair beautifully:
- A zesty, acidic Sauvignon Blanc complements the freshness of the salad.
- For something a little richer, try a Chardonnay with subtle creaminess and citrus notes.
- If you’re in the mood for bubbles, a dry Prosecco or Brut Champagne cuts right through the richness.
More Italian-inspired salad recipes
More brussels sprouts recipes
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Full Recipe
Brussels Sprouts Caesar Salad
Equipment
- Mandoline (optional)
Ingredients
- 2 pounds brussels sprouts
Caesar Dressing:
- 1/3 cup mayonnaise
- 3 Tablespoons lemon juice
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic (finely minced or grated)
- 1/2 teaspoon black pepper
- 1/4 cup parmesan (grated )
Croutons:
- 4 cups bread (cut into ¾ inch cubes)
- 1/3 cup olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Black pepper (to taste)
Instructions
Dressing:
- In a large bowl, combine mayonnaise, vinegar, olive oil, garlic, black pepper and parmesan cheese. Whisk to combine.
Croutons:
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
- Add bread cubes to a large bowl and drizzle with olive oil. Toss to coat. Sprinkle in Italian seasoning, garlic power, salt and pepper. Toss to coat.
- Spread the bread cubes out in a single layer on a baking sheet.
- Bake until golden, tossing halfway through, about 15-20 minutes, keeping an eye on them so they don’t burn.
- Remove from the oven, and let cool.
Salad Assembly:
- Holding the stem of the Brussels sprouts, thinly slice each one until you get to within ½ inch of the stem. Discard the stems and place the sliced Brussels sprouts in a large bowl, breaking them up with your hands and discarding any tough pieces.
- Toss the sliced sprouts with the dressing until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.Taste. Adjust as necessary with salt, pepper, and lemon.
- Add the croutons and toss to combine. Enjoy!
Notes
- Baked croutons can burn in an instant, so make sure you keep a close eye on them in the oven! If they’re browning too quickly, reduce the oven temp slightly or cover them loosely with a sheet of aluminum foil.
- The brussels sprouts should be sliced into thin ribbons, not chunks. You can do this with a sharp chef’s knife or a food processor fitted with a grating or shredding blade. A mandoline will also work but use the hand guard or a cut-proof glove for safety.
- Want tender and perfectly flavored brussels sprouts? Marinate the sprouts in the Caesar dressing for at least 15 minutes before serving. This gives them time to soften and soak in the rich and garlicky flavors.
- This salad is best served at room temperature. If your croutons are still slightly warm, they’ll add a cozy contrast to the fresh, creamy salad.
- Or, if you prefer a warm brussels sprouts Caesar salad, roast the sliced sprouts at 400°F for 15 to 20 minutes, then let them cool slightly before tossing them with the dressing. Just note that the texture will be more tender and the flavor more caramelized.
- Add even more hearty veggies – Consider tossing the brussels sprouts with shredded kale, radicchio, cauliflower, or green cabbage for bulk. Chopped avocado, roasted red peppers, shaved fennel, radishes, cucumber, olives, or marinated artichoke hearts would also pair really well with the dressing.
- Customize the crunch – Instead of (or in addition to) the croutons, top the salad with crispy chickpeas, toasted almonds, crumbled parmesan crisps, or crispy bacon bits.
- Make it a spicy Caesar salad – If you want some heat, whisk a pinch of red pepper flakes, a few dashes of hot sauce, harissa paste, or some finely diced Calabrian chiles into the dressing.
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