Shaved Brussels Sprout Caesar Salad

Last modified on October 10th, 2019 at 4:10 pm

Creamy, tangy and crunchy, our Brussels Sprout Caesar Salad starts with the raw crispiness of the brussels sprouts smothered in a creamy mayo caesar dressing, topped with bacon and croutons. If you’ve never liked Brussels sprouts, you’re going to now – you’re welcome. 

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.

Bowl of Brussels Sprout Caesar Salad, plate of Brussles Sprout Caesar Salad and bowl with lemon

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 (not so Canadian) parmiggiano.

A staple in our kitchen especially when it comes to packed lunches and holiday potlucks, the rustic toughness of the vegetable allows for easy preparation and even easier and delicious eating as the rustic nature of the leaves hold the caesar dressing so well. For us, it’s a must when holiday entertaining and a great way to add in a few cups of vegetables to your diet between rich and decadent holiday meals. Serve alongside our One Pot Chicken and Stuffing, Baked Gnocchi with Vodka Sauce, or Chicken Puttanesca for a complete meal.

Large Cutting Board with Bowl of Brussels Sprout Salad, croutons, bacon, lemon, and Parmingianno-Reggiano
Plate of Brussels Sprout Caesar Salad

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Side shot of Brussels Sprout Caesar Salad on a Plate

Each bite of our crispy Brussels Sprout Caesar Salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, traditional caesar dressing, topped with salty bacon and crunchy croutons, and finishing with a subtle blast of zingy lemon and punchy garlic. But each bite is a ferocious mix strong notes, flavourful garlic and a crunchy bite from the bacon, Brussels sprouts and bacon sure to impress your guests, and trust us, once you make this recipe it easily becomes a holiday favourite.

Ingredients for Brussels Sprout Caesar Salad in Flat Lay format

How to Make Shaved Brussels Sprout Caesar Salad

Bake your Croutons and Bacon

While there’s no specific way to  cook your croutons and bacon for your Brussels Sprouts Caesar Salad, the simplest way is to bake them off in the oven. For the bacon, lay the strips on a wire cooling rack and set the rack on a baking sheet. This results is crispy and flat bacon, every time. For the croutons, toss them with olive oil, salt and pepper, then place them on a separate baking sheet. Bake both the bacon and croutons in the oven set to 350° for 15 minutes. The croutons should be stirred about halfway through cooking. Alternatively, you can cook both the croutons and bacon in a frying pan or skillet.

Cutting board with croutons, bacon, lemon, garlic, and brussels sprouts

How to Make Caesar Dressing

We opted for a mayo based dressing for our Brussels Sprout Caesar Salad for both flavour and simplicity. Start by mashing the anchovy fillets with the garlic and mustard. Mixing the flavours together will ensure you don’t get any strong bits of anchovy flavour in the dressing. Once it develops into a paste, add the mayo, lemon juice, Worcestershire, half the cheese. Season with a good pinch of salt and pepper.

Chef’s Tip: Make the dressing in the bowl you’re serving your salad in. Place the salad ingredients on top and once you’re ready, just mix it up and place it on the table.

Brussels Sprouts on a cutting board

How to Cut the Brussels Sprouts

While it may not seem like it, using a mandolin or food processor will be the quickest and easiest way to prepare the Brussels sprouts. To shred the brussels sprouts with a mandolin, start by washing and removing any dirty leaves. Holding the sprouts by the stem, shave them at a 1/8 inch setting. For a food processor, remove any dirty leaves, cut stem off and process them using a shredding disc. If you don’t have a mandolin or food processor, use a sharp chef’s knife to thinly slice the Brussels sprouts. You want to aim for thin, shredded strips perfect for a side salad.

Tossing a salad in a grey bowl with wooded salad tongs

Now that the croutons and bacon are cooked, brussels sprouts shredded, and dressing made, it’s time to assemble. Toss the shredded Brussels sprouts with the dressing until well coated. Add half the croutons, half the bacon and toss again. Top with remaining croutons, bacon, a good sprinkling of parm and some fresh ground black pepper. Store any leftover salad in a reusable container for up to a day after making. If you’re taking this dish to a holiday potluck, consider layering the dressing at the bottom of a bowl, then add in your shredded Brussels sprouts, and top with bacon and croutons – then mix it once you get to the your party.

Overhead shot of the plated Brussels Sprout Caesar Salad

Helpful Tools and Ingredients to Make a Brussels Sprout Caesar Salad

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Shaved Brussels Sprout Caesar Salad

Creamy, tangy and crunchy, our Brussels Sprout Caesar Salad starts with the raw crispiness of the brussels sprouts smothered in a creamy mayo caesar dressing, topped with bacon and croutons. If you’ve never liked Brussels sprouts, you’re going to now – you’re welcome. 

  • Author: Chef Sous Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Category: Salad
  • Cuisine: North American
Scale

Ingredients

  • 8 slices bacon
  • 1/2 baguette, cut into thumb sized cubes
  • 2 tbsp extra virgin olive oil
  • ½ tsp salt (divided)
  • ½ tsp fresh ground pepper (divided)
  • 2 lbs brussels sprouts
  • 1 cup grated Parmigiano-Reggiano
  • 1/2 cup mayonnaise
  • 2 lemons, juiced
  • 6 garlic cloves, finely minced or grated
  • 2 anchovy fillets
  • 2 tsp dijon mustard
  • 1/4 tsp Worcestershire sauce

Instructions

No. 1 | Preheat oven to 350°.

No. 2 | In a large bowl, toss the baguette cubes with olive oil, 1/4 teaspoon each of salt and pepper. Place on a baking sheet. Place a wire cooling rack on a baking sheet. Lay the bacon slices on the cooling rack. Bake the bacon and baguette cubes in the oven for 15 minutes, turning the bread halfway through. Once, done allow too cool to room temperature, then finely chop the bacon.

No. 3 | In a large salad bowl, mash the anchovy, garlic and mustard together with a fork. Add mayonnaise, lemon juice, Worcestershire, half the Parmigiano-Reggiano and a good pinch of salt and pepper. Whisk until well combined.

No. 4 | Shave the brussels sprouts using a mandolin, food processor, or a knife 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

  • If you do not have a wire cooling rack, then the bacon can be cooked in a frying pan or skillet until crisp.

Keywords: brussel sprout salad, brussel sprout recipes, brussels sprouts salads

Brussels Sprout Caesar Salad with Text Overlay

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21 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!

  • Reply
    Kristina
    January 4, 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!

    • Reply
      Chef Sous Chef
      February 27, 2018 at 6:27 pm

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

  • Reply
    Madi Rowan
    December 9, 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
      December 9, 2018 at 9:40 pm

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

  • Reply
    Yvonne Langen
    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!

    • Reply
      Chef Sous Chef
      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
    Ayngelina
    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
      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
    Leanne | Crumb Top Baking
    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!

  • Reply
    Lizzy
    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!

  • Reply
    Denise from Urb’n’Spice
    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!

    • Reply
      Chef Sous Chef
      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
    Thomas Paul
    December 16, 2018 at 11:26 am

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

  • Reply
    Jess
    October 3, 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
      October 3, 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.

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