Brussels Sprout Caesar Salad is a lovely way to eat your veggies. Loaded with crunchy shredded Brussels Sprouts tossed with a homemade Caesar Dressing recipe that is a creamy, bright, tangy, garlicky, and delicious. Of course the perfectly seasoned Focaccia croutons on top doesn’t hurt.
WHY DO YOU WANT TO MAKE MY BRUSSELS SPROUT CAESAR SALAD
This is a lovely way to enjoy your Brusssels sprouts in a perfect salad that the whole family will enjoy. Great on its own or topped with a protein.
WHY I CREATED THIS RECIPE
We all need to eat our cruciferous veggies. You know Brussels sprouts, Broccoli, Kale, Cauliflower. They are really the cleaners of our blood. They help detoxify and fight inflammation. We need as many delicious ways to enjoy them that we can.
I wanted to enjoy my Brussels in a salad and I think this will be perfect for my Thanksgiving dinner table. I hope you give this recipe a try!
HOW TO MAKE MY BRUSSELS SPROUT CAESAR SALAD
Shaving Brussels Sprouts using the food processor is super simple. You add your grater disc and by doing it this way you will grate all your brussels sprouts within a minute or two. If you don’t have a food processor or the disc, not to worry. You will just have to slice your brussels sprouts using a sharp knife. Takes longer but still just as delicious.
The dressing is simple to assemble, again using your food processor. If you don’t have food processor use your blender.
For your croutons you can use store bought focaccia or you can make your own. If you want to make your own I recommend the recipe from Salt Fat Acid Heat. You can find it here
Brussels Sprout Caesar Salad
- Baking Sheet
- Food Processor
- 1 pound Brussels Sprouts
- 1/4 cup grated Parmesan Cheese
- 1/2 cup fresh blueberries
- 1 egg yolks
- 2 tablespoons fresh lemon juice
- 1 large garlic clove minced
- 2 teaspoon anchovy paste or 3 anchovies, chopped
- 1/4 cup grated Parmesan Cheese
- 3/4 teaspoon Dijon mustard
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 4 cups bite-sized cubes of focaccia or sourdough
- 2 tablespoons of olive oil
- 1 garlic clove minced
- 1/4 teaspoon Dried Italian Herb mix
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon ground black pepper
- Add the egg yolk, lemon juice, garlic, anchovy paste, Parmesan Cheese, Dijon mustard, salt and pepper to a food processor and blend until smooth.
- While the food processor running, add the oil in a thin, steady stream.
- Taste. Add more salt & pepper if needed.
- You can make the dressing a few days ahead of time and store it in the refrigerator. (you will bring back to room temp and whisk before serving)
- Preheat the oven to 375° F.
- In a large bowl toss together focaccia pieces, olive oil, salt, pepper, dried herb mix and garlic
- Place the seasoned croutons on a rimmed baking sheet.
- Cook the croutons in the oven until they are toasted and crispy, approximately 8 minutes.
- Place grater disc into food processor and shred brussels sprouts.
- If you do not have disc grater you can slice your brussels sprouts into thin ribbons.
- Place brussels sprouts into a large serving bowl and mix together with the blueberries and the croutons.
- Pour 3/4 of dressing over top and toss. Taste and add salt and pepper if needed and/or remaining dressing if you desire, or serve along side for individuals to add.
- Add additional shredded parmesan before you serve.