Homemade Caesar dressing mixes with fresh and crunchy shredded Brussels Sprouts and homemade croutons for an easy and delicious Shredded Brussels Sprouts Caesar Salad.Jump to Recipe
I made this salad a few weeks ago after stumbling upon beautiful purple Brussels Sprouts at the market. I had seen purple Brussels Sprouts one other time, years ago, so I knew I couldn’t miss the opportunity to make something special.
And special it was. So special that my husband has already requested that I make it again.
If Brussels Sprouts aren’t your thing, that’s ok. Simply swap the sprouts for chopped kale or romaine.
But, here’s why I love Brussels Sprouts in this salad,
- It stays crunchy. If you accidentally add too much dressing or you’re an especially slow eater, Brussels Sprouts are wonderful at keeping it from feeling heavy.
- You can’t tell you’re eating raw Brussels sprouts. I don’t know about you guys but I hate the taste of raw Brussels Sprouts.
- Brussels Sprouts provides loads of fiber and vitamin K. In other words, I’m doing my body a favor by eating it.
Anyway, you guys, this salad is an absolute keeper. I can’t really call it “healthy” since, you know, it’s a Caesar salad and there are (THE ABSOLUTE BEST AND MOST AMAZING) croutons tossed in there, but, it could be much worse. How? Keep the dressing on the side and avoid overloading on (THE ABSOLUTE BEST AND MOST AMAZING) croutons. Although, good luck on that last part because croutons made from rosemary bread is both amazing and stupid easy. If you are a Caesar salad lover, though, I’m fairly certain you’ll love this version.
Next time I will be adding a piece of grilled salmon or chicken for some added protein (roasted chickpeas would also be fantastic!)
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Homemade Caesar dressing mixes with fresh and crunchy shredded Brussels Sprouts and homemade croutons for an easy and delicious Shredded Brussels Sprouts Caesar Salad.
- 2 egg yolks
- 2 lemons juiced
- 4 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 2 ounces anchovy fillets
- 1.25 cup Parmesan finely grated
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
- 1/4 cup grapeseed oil
- salt to taste
- black pepper freshly ground, to taste
- 5 cups baguette rosemary, cubed
- Olive oil
- 4 cloves garlic minced
- 2 pounds Brussels Sprouts shredded
- 1 cup fresh parsley finely chopped
- 1/2 cup Parmesan shredded
- 1 lemon sliced into wedges, for serving
To the bowl of a large food processor or high-speed blender, add the egg yolks, lemon juice, minced garlic, Worcestershire sauce, anchovy fillets, grated Parmigiana, and red wine vinegar. Process together until smooth.
In a small bowl mix together the olive oil with the grapeseed oil and, with the food processor or blender continuously running, add the oil in a steady, slow stream. Taste and season with salt and pepper as needed. The dressing should be bold and flavorful. Transfer the dressing to the refrigerator. Refrigerate until ready to use.
Preheat the oven to 375 degrees F. Transfer the cubed rosemary bread to a large baking sheet and drizzle with enough olive oil to coat. Add the minced garlic in with the cubed bread and gently toss to combine.
Cook the croutons for approximately 8-12 minutes, or until bread cubes are golden brown and crispy.
In a large salad bowl toss together the shredded Brussels Sprouts, chopped parsley, and shredded parmesan cheese. Add half the dressing to the salad and toss well to combine, adding more as needed. Add croutons, fresh lemon juice and toss again.