Food + Drink Salad

Shaved Brussels Sprout Caesar Salad

November 5, 2017
Brussels Sprout Salad Cover

Brussels sprouts are a staple in our kitchen. While historically they’re used as the primary example to describe a gross vegetable; bitter, soggy and brown, when cooked correctly these leafy buds are crunchy, nutty and earthy with a hint of sweetness resembling mini cabbage or brains as Philip and I like to joke. One of our favourite ways to enjoy this leafy green is raw, shredded and tossed in a creamy homemade dressing with bacon and croutons, or simply a Shaved Brussels Sprout Caesar Salad.

A true north Caesar salad, we used Ontario grown brussels sprouts alongside bacon, a homemade mayonnaise dressing tossed with anchovies, garlic, mustard, Worcestershire and lemon juice, and homemade croutons topped with a generous pile of shredded Grizzly Gouda.

 Brussels Sprout Caesar Salad Flat Lay Bacon Croutons
What makes this Brussels Sprout Caesar Salad even more desireable is the swap of Italian parmigiana for Canadian Grizzly Gouda. Each bite starts with the raw crispiness of the Brussels sprouts smothered in a creamy, traditional caesar dressing, topped with salty bacon and crunchy croutons, and finishes with a subtle blast of zingy lemon and punchy garlic.

This extra aged gouda is also known as “Grizzly” because of its bite and power, and smooth and creamy texture with a rich a nutty flavour.

The texture of our Shaved Brussels Sprout Caesar Salad is inspired by the ferociousness and wildness of the Canadian grizzly bear, and complimented by the sharpness and bite of this Sylvan Star Cheese as it’s mixed into the caesar dressing and mountainously topped as a finish to the salad.

Bon appetit xo

Chef Sous Chef

Disclaimer: This post was sponsored by Dairy Farmers of Canada in partnership with Food Bloggers of Canada. All opinions are our own.

 Brussels Sprout Caesar Salad

 Brussels Sprout Caesar Salad Deconstructed Flatlay

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Shaved Brussels Sprout Caesar Salad

Brussels Sprout Caesar Salad with Grizzly Gouda Cheese

5 from 1 reviews

A true north Caesar salad, we used Ontario grown brussels sprouts alongside bacon, a homemade mayonnaise dressing tossed with anchovies, garlic, mustard, Worcestershire and lemon juice, and homemade croutons topped with a generous pile of shredded Grizzly Gouda.

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 people
  • Category: Salad

Ingredients

  • ½ cup Grizzly Gouda (finely grated)
  • ¼ baguette (cut into thumb sized cubes (about 1 cup))
  • 1 tbsp olive oil
  • ½ tsp salt (divided)
  • ½ tsp fresh ground pepper (divided)
  • 3 slices bacon
  • 1 lb brussels sprouts (shaved)
  • 1 anchovy fillet
  • 3 garlic cloves (finely minced)
  • 1 tsp dijon mustard
  • ¼ cup Mayonnaise
  • 2 tbsp fresh squeezed lemon juice
  • 1 dash worcestershire sauce

Instructions

No. 1 | Preheat a skillet to medium-high heat and cook bacon for 10 minutes until crisp, flipping once halfway through cooking. Allow to cool then chop to add to the salad. Remove excess bacon grease from the pan and place it back on medium heat. Toss the bread cubes with olive oil and a pinch of salt and pepper, and brown the bread cubes on each side, about 10 minutes total. Set aside to cool.

No. 2 | In a large salad bowl, mash the anchovy, garlic and mustard together with a fork. Add mayonnaise, lemon juice, worcestershire, half the Grizzly Gouda and a good pinch of salt and pepper. Whisk until well combined.

No. 3 | Shave the brussel sprouts and place into the bowl with the dressing. Add half the bacon and croutons and toss until well coated. Serve with remaining, cheese, croutons, and bacon on top.

Notes

The brussels sprouts are much easier to shred if you have a mandoline. If you don’t then you can simply finely slice the brussels sprouts with a sharp chef’s knife.

 Brussels Sprout Caesar Salad


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4 Comments

  • Reply Amanda November 5, 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 November 6, 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 Molly November 17, 2017 at 6:53 pm

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

    • Reply Chef Sous Chef November 20, 2017 at 8:16 am

      Thanks Molly!

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