Shaved Brussels Sprout Caesar Salad
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
Calories: 281kcal
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
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