Brussels Sprouts Caesar Salad

Overhead shot of brussel sprout caesar salad in white serving bowl with serving spoons.

Course: Salad

Cuisine: Italian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 450kcal

Author: Platings and Pairings

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!

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Equipment

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

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

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.

Nutrition