Brussels Sprouts Caesar Salad with Homemade Croutons

Homemade Caesar dressing mixes with fresh and crunchy shredded Brussels Sprouts and homemade croutons for an easy and delicious Shredded Brussels Sprouts Caesar Salad.

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
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Shredded Brussels Sprouts Caesar Salad with Homemade Croutons

5 from 1 vote

Chef: Jessica 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.

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Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins

Course Main Course

Cuisine American

Servings 6

Calories 465 kcal

Ingredients

  

1x2x3x

For the dressing

• 2 egg yolks2 egg yolks
• 2 lemons (juiced)2 lemons (juiced)
• 4 cloves garlic (minced)4 cloves garlic (minced)
• 2 teaspoons Worcestershire sauce2 teaspoons Worcestershire sauce
• 2 ounces anchovy fillets2 ounces anchovy fillets
• 1.25 cup Parmesan (finely grated )1.25 cup Parmesan (finely grated )
• 1 tablespoon red wine vinegar1 tablespoon red wine vinegar
• 1/4 cup olive oil1/4 cup olive oil
• 1/4 cup grapeseed oil1/4 cup grapeseed oil
• salt (to taste)salt (to taste)
• black pepper (freshly ground, to taste)black pepper (freshly ground, to taste)

For the Croutons

• 5 cups baguette (rosemary, cubed)5 cups baguette (rosemary, cubed)
• Olive oilOlive oil
• 4 cloves garlic (minced)4 cloves garlic (minced)

For the Salad

• 2 pounds Brussels Sprouts (shredded)2 pounds Brussels Sprouts (shredded)
• 1 cup fresh parsley (finely chopped)1 cup fresh parsley (finely chopped)
• 1/2 cup Parmesan (shredded)1/2 cup Parmesan (shredded)
• 1 lemon (sliced into wedges, for serving)1 lemon (sliced into wedges, for serving)

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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