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Brussels Sprout Caesar Salad

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 creamy, bright, tangy, garlicky, and delicious.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: brussel sprout salad recipe, brussels caesar salad, brussels sprout salad
Servings: 4

Equipment

  • Baking Sheet
  • Food Processor

Ingredients

Salad:

  • 1 pound Brussels Sprouts
  • 1/4 cup grated Parmesan Cheese
  • 1/2 cup fresh blueberries

Dressing:

  • 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

Croutons:

  • 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

Instructions

Dressing:

  • 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)

Croutons:

  • 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.

Salad:

  • 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.