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    Home » Recipes » Salad Recipes

    Shaved Brussels Sprout Caesar Salad

    Published: Dec 8, 2018 · Modified: Jul 10, 2021 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Brussels sprouts caesar salad overhead with text graphic.

    This Shaved Brussels Sprout Caesar Salad is creamy, tangy, and smothered in a quick homemade Caesar salad dressing with mayo, garlic, and lemon. With crunchy croutons and crispy bacon, this hearty salad uses raw Brussels sprouts (no roasting required) and holds up well, perfect for packed lunches or holiday potlucks.

    three bowls of brussels sprout caesar salad in plates with a fork.
    Jump to:
    • Ingredient List
    • Recipe Steps: How to Make Shaved Brussels Sprout Caesar Salad
    • Chef's Tip
    • Substitutions and Variations
    • Recipe Card

    We love cooking fusion food and mashup recipes – taking two dishes and combining them into an entirely new recipe. This hearty salad recipe combines one of our favorite winter vegetables, Brussels sprouts, with a classic Caesar salad for the ultimate shaved Brussels sprout caesar salad– a holiday potluck recipe we’ve been making for years!

    Served raw, we skip the added step of roasting the Brussels sprouts and instead shave them with a mandolin for a crunchy bite with a slightly sweet and nutty flavor. While Brussels sprouts are the main ingredient of this winter salad recipe, the star of this recipe is the homemade Caesar salad dressing with mayo instead of raw egg – one of my favorite salad dressing recipes. A spoonful of mayo mixed with anchovies and a rich garlicky lemon flavor makes for the quickest and best Caesar salad dressing, in our opinion.

    Toss it together, add crispy bacon and crunchy croutons (try our homemade Sourdough Croutons), a generous shaving of Parmesan cheese, and serve it as a side-dish to a holiday spread, with pasta recipes like One-Pot Gnocchi with Creamy Lemon Sauce and Basil, Butternut Squash Gnocchi, or even our Meatballs in Marinara Sauce or Perfect Roast Chicken.

    Brussels sprouts Caesar salad ingredients with labels.

    Ingredient List

    • Bacon: we use pre-sliced natural cured bacon from the butcher, however, any pre-sliced bacon from the grocery store will provide the same results.
    • Croutons: sourdough baguettes are our preferred choice for homemade crunchy croutons, alternatively, we would use white baguettes from the grocer.
    • Olive oil: good quality extra virgin olive oil.
    • Brussels sprouts: use only fresh Brussels sprouts. Save time by purchasing pre-shredded Brussels sprouts if available, however, we find it doesn’t taste quite as fresh.
    • Parmesan cheese: we encourage you to buy a chunk of Parmigiano-Reggiano and grate it as needed. The flavor is just so much better than pre-packaged and truthfully goes such a long way the price is almost the same as the imitation parm.
    • Mayonnaise: we use avocado mayonnaise, however, traditional mayonnaise will work just as well. 
    • Lemon: fresh lemon is always best for packaged lemon juice.
    • Garlic cloves: for the freshest flavor, use fresh whole garlic.
    • Anchovy fillets: whole anchovy fillets packed in oil. 
    • Dijon mustard: use good quality Dijon mustard, preferably smooth.
    • Worcestershire sauce: bonus points if you know how to pronounce Worcestershire.

    Find the complete recipe with measurements below.

    Recipe Steps: How to Make Shaved Brussels Sprout Caesar Salad

    1. Bake the croutons.

    Preheat your oven and toss croutons with olive oil, salt, and pepper in a bowl. Arrange on a baking sheet in a single layer and bake until golden and crisp.

    roasted croutons arranged on a baking sheet.

    2. Cook the bacon.

    Meanwhile, arrange bacon slices in a large frying pan over medium-high heat. Cook the bacon for 8-12 minutes, turning once or twice until crisp. Drain excess grease, chop the bacon, and set aside in a bowl.

    crispy bacon in a cast iron skillet.

    3. Prepare the caesar dressing.

    In a large salad bowl, mash the anchovies, garlic, and mustard with a fork. Whisk in the mayonnaise, lemon juice, Worcestershire, half the Parmesan, and a pinch of salt and pepper.

    caesar salad dressing in the bottom of a large white bowl.

    4. Toss the salad.

    Place the Brussels sprouts in the bowl with the dressing. Top with half the croutons and bacon, then toss everything together until evenly coated in the dressing.

    shaved brussel sprouts in a large bowl with croutons and bacon with salad tongs in it.

    5. Style and serve.

    Before serving, top the salad with remaining croutons, bacon, and Parmesan.

    shaved brussle sprout caesar salad in a large bowl with grated parmesan over top.

    Chef's Tip

    A mandolin (affiliate link) is the best tool to shred the Brussels sprouts, as it provides the most consistent results. Alternatively, you can very thinly slice them with a chef’s knife or shred them with a food processor. 

    shaved brussels sprout caesar salad topped with croutons and bacon in a bowl.

    Substitutions and Variations

    • Time Saver: Substitute the croutons, bacon, and dressing for store-bought versions to put together this Brussels sprouts Caesar in just a few minutes.
    • Alternative Greens: Go classic with romaine lettuce instead of Brussels sprouts. The dressing also pairs well with a kale Caesar salad.
    • Anchovies: Feel free to omit the anchovies if you prefer not to use them. You still get some of the flavors from Worcestershire, or you can even mash capers as a replacement for the anchovies in Step 3.
    • Croutons: Make this Caesar salad gluten-free by replacing the croutons with gluten-free croutons or crispy chickpeas.

    Recipe Card

    shaved brussels sprout caesar salad in a bowl with a fork.

    Shaved Brussels Sprout Caesar Salad

    5 from 7 votes
    Philip Lago and Mystique Mattai
    Indulge in the flavors of our Shaved Brussels Sprout Caesar Salad. Creamy, tangy, and dressed in an easy homemade Caesar salad dressing featuring mayo, garlic, and lemon, this salad boasts crunchy croutons and crispy bacon. Utilizing raw Brussels sprouts (no need for roasting), it maintains its freshness, making it an ideal choice for packed lunches or festive potluck gatherings.
    Servings: 8 servings
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins

    Ingredients
      

    • ½ baguette cut into thumb sized cubes
    • 2 tablespoon extra virgin olive oil
    • ½ teaspoon salt divided
    • ½ teaspoon fresh ground pepper divided
    • 8 slices bacon
    • 2 anchovy fillets
    • 6 garlic cloves finely minced or grated
    • 2 teaspoon dijon mustard
    • ½ cup mayonnaise
    • ¼ cup lemon juice freshly squeezed
    • ¼ teaspoon Worcestershire sauce
    • 1 cup grated Parmigiano-Reggiano
    • 2 lbs brussels sprouts shredded

    Instructions
     

    • Preheat your oven to 350°F (325°F convection/fan).
    • Toss croutons with olive oil, salt, and pepper in a large bowl, and arrange on a large baking sheet in a single layer. Bake for 10 minutes then remove pan, stir the croutons and return to the oven to bake for another 5 minutes, or until golden and crisp.
    • Meanwhile, arrange bacon slices in a large frying pan over medium-high heat. Cook the bacon for 8-12 minutes, turning once or twice until crisp. Transfer to a towel-lined plate to remove excess grease. Once cool enough to handle, finely chop the bacon and set aside in a bowl.
    • In a large salad bowl, mash the anchovies, garlic, and mustard with a fork. Add the mayonnaise, lemon juice, Worcestershire, half the Parmesan, and a pinch of salt and pepper. Whisk unti well combined.
    • Place the Brussels sprouts in the bowl with the dressing. Top with half the croutons and bacon, then toss everything together until evenly coated in the dressing.
    • Before serving, top the salad with remaining croutons, bacon and Parmesan.

    Video

    Recipe Notes

    Scroll up to view a visual walkthrough of the recipe.
    How to Shave Brussels Sprouts: A mandolin is the best tool to shred the Brussels sprouts, as it provides the most consistent results. Alternatively, you can very thinly slice them with a chef’s knife or shred them with a food processor. 
    Make-ahead: Brussels sprouts hold up very well when dressed and you can make this salad up to 1 day before serving. Follow the first 5 steps of the recipe, then store half the croutons, bacon, and Parmesan in containers to top the salad just before serving. 
    Substitutions: You can certainly save time by substituting the croutons, bacon, and dressing, all of which you can buy pre-made, making this a super-quick and easy side for your next Thanksgiving or Christmas dinner. 
    Storage: Leftovers can be stored in a large air-tight container for up to 2 days in the fridge. Note that the croutons will become soft, but still taste delicious in the salad. 

    Nutrition

    Calories: 281kcal | Carbohydrates: 20g | Protein: 10g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 579mg | Potassium: 501mg | Fiber: 5g | Sugar: 4g | Vitamin A: 965IU | Vitamin C: 100mg | Calcium: 221mg | Iron: 2mg

    Additional Information

    Course: Salad
    Cuisine: north american
    Servings: 8 servings
    Calories: 281
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Kathryn Gusio says

      January 31, 2024 at 11:46 pm

      The most perfect winter salad ever. Saving this specifically for the mayo based Caesar dressing!5 stars

      Reply
      • Philip Lago and Mystique Mattai says

        February 01, 2024 at 12:41 pm

        Couldn't agree more! Thanks for taking the time to comment 🙂

        Reply
    2. Jess says

      October 03, 2019 at 2:10 pm

      How long would the salad last for if you don't add the dressing to the whole batch?

      Reply
      • Chef Sous Chef says

        October 03, 2019 at 2:30 pm

        Hi Jess,

        Thanks for stopping by. The unused shredded brussels sprouts can be stored up to two days in an airtight container in the fridge, and the excess dressing can be stored up to five days.

        Reply
    3. Thomas Paul says

      December 16, 2018 at 11:26 am

      Crunchy crunchy.. I love how this looks.
      Bacon?? Oh bacon!!
      Like perfect..
      Best salad ever.

      Reply
    4. Denise from Urb’n’Spice says

      December 14, 2018 at 4:02 pm

      Your recipe for Shaved Brussels Sprout Caesar Salad is brilliant, Philip! I love this idea! Many thanks for sharing such a unique way to feature Brussel sprouts. Happy Holidays!5 stars

      Reply
      • Chef Sous Chef says

        December 16, 2018 at 8:58 am

        Such kind words Denise! It's a favourite salad in our home and we serve it many times over the holidays. Everyone loves it!

        Reply
    5. Lizzy says

      December 14, 2018 at 11:38 am

      I love brussels sprouts so much! I don't eat them shaved like this nearly enough so must try this recipe! Your photography is stunning too!5 stars

      Reply
      • Chef Sous Chef says

        December 16, 2018 at 8:57 am

        Thanks so much Lizzy! Enjoy.

        Reply
    6. Leanne | Crumb Top Baking says

      December 13, 2018 at 5:30 am

      I've been meaning to try a shaved brussel sprout salad, and now I know this caesar version if the one I should try first! Looks great!5 stars

      Reply
      • Chef Sous Chef says

        December 13, 2018 at 8:41 am

        It's one of our favourites!

        Reply
    7. Ayngelina says

      December 12, 2018 at 3:39 pm

      I love brussels sprouts and i'm trying to get my mother to eat more of them. I think this will do the trick! Pinning for later!

      Reply
      • Chef Sous Chef says

        December 12, 2018 at 4:10 pm

        We've had a lot of people tell us that this is the recipe that made them finally enjoy brussels sprouts. Once you try it, make sure to let us know what you think!

        Reply
    8. Yvonne Langen says

      December 11, 2018 at 1:01 pm

      I am all about this salad. I love using Brussels sprouts in place of lettuce. I love the crunch and touch of bitterness they bring to this recipe. P.S. SO excited for your forthcoming cookbook guys!5 stars

      Reply
      • Chef Sous Chef says

        December 11, 2018 at 2:55 pm

        We're so glad you enjoyed the salad. It's become a favourite in our house! Thanks so much for the kind words and support Yvonne ?

        Reply
    9. Madi Rowan says

      December 09, 2018 at 9:19 pm

      I can't get over how stunning these photos are! So well done! Looks like a delicious recipe as well!

      -Madi xo
      http://www.everydaywithmadirae.com

      Reply
      • Chef Sous Chef says

        December 09, 2018 at 9:40 pm

        So sweet! Thanks Madi. Give the recipe a try and let us know what you think ?

        Reply
    10. Kristina says

      January 04, 2018 at 12:33 pm

      Made this dish for two holiday parties, guests at both parties raved about it! Looks beautiful and tastes even better. This will definitely be a staple dish in my house. Thanks for the recipe, you two make a great team!5 stars

      Reply
      • Chef Sous Chef says

        February 27, 2018 at 6:27 pm

        The sweetest, thanks so much Kristina. So happy your guests enjoyed it!

        Reply
    11. Molly says

      November 17, 2017 at 6:53 pm

      I love the brussels sprouts substitution. It was great for a potluck dish.5 stars

      Reply
      • Chef Sous Chef says

        November 20, 2017 at 8:16 am

        Thanks Molly!

        Reply
    12. Amanda says

      November 05, 2017 at 6:50 pm

      Guys! This is a delicious way to showcase the flavours of this cheese! Did you both get a chance to try it at FBC? It was my favourite cheese on the Friday night so I was very happy when it showed up on my doorstep!

      I love the use of Brussels sprouts. I feel it’s always a challenge to think of new and exciting ways to serve these guys other than roasted.

      Reply
      • Chef Sous Chef says

        November 06, 2017 at 8:17 am

        Hey Amanda! We definitely loved how the cheese played with the flavours in the dressing and the brussel sprouts. We didn't try it at FBC but this is such a great cheese.

        Reply
    5 from 7 votes

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