Brussels Sprout Caesar Salad

5 from 2 votes

This Brussels Sprouts Caesar Salad is a fresh, crunchy take on the classic recipe, featuring finely shredded Brussels sprouts, crispy sourdough croutons, and a creamy homemade Caesar dressing. It's packed with bold flavors, simple to make, and perfect as a side dish or a light meal.

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Prep Time15

Cook Time10

Total Time25

Servings: servings

Author: Molly Thompson

INGREDIENTS

Brussel Sprout Salad

2 cups sourdough bread torn into small pieces
3 Tablespoons olive oil divided
Kosher salt and pepper to taste
1 1/2 lbs brussels sprouts trimmed and shredded
3 Tablespoons fresh parsley finely chopped
1/2 cup grated parmesan cheese

Caesar Dressing

1/2 cup Greek yogurt or mayo
2 teaspoons dijon mustard
2 cloves garlic minced
3 Tablespoons fresh lemon juice (about 1 lemon)
2 teaspoons Worcestershire sauce or coconut aminos
1/2 cup grated parmesan cheese
1/2 teaspoon kosher salt
2 Tablespoons olive oil

INSTRUCTIONS

Preheat the oven to 425°F and brush a large sheet pan with olive oil. Toss the sourdough in 2 Tablespoons of olive oil and sprinkle with salt and pepper to taste. Bake for 10-12 minutes, tossing halfway through until they're toasted and golden brown. When they're done, transfer them to a blender or food processor and pulse until they're the size of breadcrumbs.
2 cups sourdough bread, 3 Tablespoons olive oil, Kosher salt and pepper
Shred the brussels sprouts. Use a sharp knife to thinly slice and shred the brussels sprouts (Note 2 shredding options). Cut the stem off and remove any damaged leaves. Cut them in half lengthwise they lay the flat side down and finely slice the raw brussels sprouts into fine shreds.
1 1/2 lbs brussels sprouts
Add the shredded brussels sprouts to a large bowl with remaining Tablespoons of olive oil, parsley, and grated parmesan.
1/2 cup grated parmesan cheese, 3 Tablespoons fresh parsley
Whisk together the Caesar dressing ingredients in a medium bowl. Blend it in a food processor if you want the dressing extra smooth.
1/2 cup Greek yogurt, 2 teaspoons dijon mustard, 2 cloves garlic, 3 Tablespoons fresh lemon juice, 2 teaspoons Worcestershire sauce, 1/2 cup grated parmesan cheese, 1/2 teaspoon kosher salt, 2 Tablespoons olive oil
Right before serving, toss the salad with the dressing. Sprinkle the croutons crumbs on top and serve with more parmesan cheese and fresh crack black pepper if desired.

Notes

Roasted Brussels Sprouts. This recipe calls for raw brussels sprouts, but you could roast the shredded brussels sprouts for a warm caesar dressing. Spread shredded brussels sprouts on a sheet pan with olive oil and roast at 400 for 40 minutes, stirring every 10 minutes.

Save Time Shredding. You can purchase pre-washed and trimmed Brussels sprouts to save time. Or purchase 2 bags of already shaved Brussels sprouts.

Shredding Options. Remove the outer layer of the brussel sprouts, cut the ends off, and cut it in half lengthwise. Thinly shred them with a knife. You can also use a mandolin or pulse a handful at a time in a food processor for a few seconds.

Anchovies. I'm not an anchovy fan, but it is a common ingredient in Caesar dressing. You can add a teaspoon of anchovy paste to the dressing!

Nutrition

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