Brussels Sprout Caesar Salad

Why We Love This Recipe

• Spoon salad: We shredded the sprouts and make smaller-than-usual croutons to create a salad you can eat with a spoon. It's so much easier than contesting with large pieces of romaine lettuce.
• Crunchy, creamy, salty: This salad has an amazing combination of flavor and texture, bringing together herby crispy croutons, crunchy and fresh brussels, and a creamy, tangy, and perfectly salty Caesar dressing.
• Easy recipe: Just toast the croutons, shred the brussels, whisk up the dressing and combine. It's an easy lunch that makes enough salad for a whole week.

Ingredients and Notes

Here's what you'll need to make this brussels sprouts caesar salad:

• Brussels sprouts: Buy them pre-shredded or use a food processor, mandoline, or knife to shred.
• Worcestershire sauce: If you're avoiding anchovies, try to find a Worcestershire sauce without anchovies, like the Whole Foods 365 Brand's version.
• Bread for croutons: We used a soft sourdough in our croutons, but really any type should work. Feel free to use day-old bread for this.
• Parmesan cheese: You can use regular or vegan, or another hard variety, like pecorino romano.

Step-by-step Instructions

PREP: Preheat oven to 375˚F.

STEP 1: Slice bread into ¼” cubes. In a medium bowl, whisk together olive oil, salt, parsley, pepper, and garlic powder, then add in bread cubes and toss to coat. (It’s easiest to use your hands for this).

STEP 2: Transfer to a sheet pan and bake for 17-20 minutes, stirring halfway, until light golden brown and toasted.

STEP 3: Whisk together all dressing ingredients.

STEP 4: Trim the ends of the brussels sprouts and cut in half (this way, you don’t end up with any huge shreds).

STEP 5: Using the shredder attachment on your food processor, a mandoline, a knife, shred your brussels sprouts into 1/16” shreds. You can also buy a bag of pre-shredded brussels sprouts at most grocery stores.

STEP 6: Add the brussels sprouts to a large bowl and toss really well with the dressing until all shreds are evenly coated. Top with croutons and more parmesan.

Expert Tips and FAQs

• Shredding your brussels: You can buy them pre-shredded, or you can shred them in a food processor (we set the attachment width to about 1.6), a mandoline (1/16" width), or a sharp knife. Cutting them in half before you add them to the food processor will help ensure all of the shreds are small.
• Anchovy-free worcestershire: If you're looking to avoid anchovies, make sure your worchestershire sauce doesn't contain anchovies.
• Cut your croutons small: This will help to keep each bite of the salad manageable, and will add a ton of crunch to the salad.

Related Recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page.