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