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Home » Dressing + Marinades » Brussels Sprouts Caesar Salad with Homemade Croutons

Brussels Sprouts Caesar Salad with Homemade Croutons

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
January 2, 2018
5 from 3 votes


Last Updated November 18, 2018 | 0 Comments

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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.

Shredded Brussels Sprouts Caesar Salad with Homemade Croutons and Homemade Creamy Caesar Salad Dressing

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,

  1. 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.
  2. 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.
  3. 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!)

You may also enjoy these Brussels Sprouts Recipes-

Shredded Brussels Sprout and Kale Salad with Lemon Vinaigrette
Easy Roasted Brussels Sprouts and Sweet Potatoes with Tahini Sauce
Shredded Brussels Sprout and Persimmon Salad
Green Power Shakshuka

Shredded Brussels Sprouts Caesar Salad with Homemade Croutons and Homemade Creamy Caesar Salad Dressing

Shredded Brussels Sprouts Caesar Salad with Homemade Croutons and Homemade Creamy Caesar Salad Dressing

Shredded Brussels Sprouts Caesar Salad with Homemade Croutons and Homemade Creamy Caesar Salad Dressing

Shredded Brussels Sprouts Caesar Salad with Homemade Croutons and Homemade Creamy Caesar Salad Dressing

Shredded Brussels Sprouts Caesar Salad with Homemade Croutons and Homemade Creamy Caesar Salad Dressing

Shredded Brussels Sprouts Caesar Salad with Homemade Croutons

Shredded Brussels Sprouts Caesar Salad with Homemade Croutons

5 from 3 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Homemade Caesar dressing mixes with fresh and crunchy shredded Brussels Sprouts and homemade croutons for an easy and delicious Shredded Brussels Sprouts Caesar Salad.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 6
Calories 465 kcal

Ingredients
  

For the dressing

  • 2 egg yolks
  • 2 lemons - juiced
  • 4 cloves garlic - minced
  • 2 teaspoon Worcestershire sauce
  • 2 ounces anchovy fillets
  • 1.25 cup Parmesan - finely grated
  • 1 tablespoon red wine vinegar
  • ¼ cup olive oil
  • ¼ cup grapeseed oil
  • salt - to taste
  • black pepper - freshly ground, to taste

For the Croutons

  • 5 cups baguette - rosemary, cubed
  • Olive oil
  • 4 cloves garlic - minced

For the Salad

  • 2 pounds Brussels Sprouts - shredded
  • 1 cup fresh parsley - finely chopped
  • ½ cup Parmesan - shredded
  • 1 lemon - sliced into wedges, for serving
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Instructions
 

For the dressing:

  • 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.

For the Croutons:

  • 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.

Assemble:

  • 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.

Nutritional Information

Calories: 465kcal | Carbohydrates: 34g | Protein: 21g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 698mg | Potassium: 847mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2295IU | Vitamin C: 171.9mg | Calcium: 487mg | Iron: 4.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Brussels Sprouts Caesar Salad
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A person holding a plate of food, with shredded Brussels sprouts Salad

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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

145 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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