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BRUSSEL 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 a creamy, bright, tangy, garlicky, and delicious.  Of course the perfectly seasoned Focaccia bread crumbs on top doesn't hurt. 

Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients

Salad:

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

Dressing:

  • 1 egg yolks
  • 2 tbsp 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:

  1. Add the egg yolk, lemon juice, garlic, anchovy paste, Parmesan Cheese, Dijon mustard, salt and pepper to a food processor and blend until smooth.

  2. While the food processor running, add the oil in a thin, steady stream.
  3. Taste. Add more salt & pepper if needed.

  4. 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:

  1. Preheat the oven to 375° F.
  2. In a large bowl toss together focaccia pieces, olive oil, salt, pepper, dried herb mix and garlic

  3. Place the seasoned croutons on a rimmed baking sheet.

  4. Cook the croutons in the oven until they are toasted and crispy, approximately 8 minutes.

Salad:

  1. Place grater disc into food processor and shred brussels sprouts.
  2. If you do not have disc grater you can slice your brussels sprouts into thin ribbons.
  3. Place brussels sprouts into a large serving bowl and mix together with the blueberries and the croutons.

  4. 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.
  5. Add additional shredded parmesan before you serve.