Description
This Brussels Sprout Caesar salad is creamy, crunch, and delicious. It takes less than 30 minutes to make, is anchovy-free, and can be enjoyed all week long. It's the perfect meal prep lunch!
Ingredients
Units
Scale
Salad:
- 1 lb trimmed and halved brussels sprouts
- 1/4 cup grated, shredded or shaved parmesan for serving
Croutons:
- 8 oz finely cubed sourdough or similar bread (3 cups cubed)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp dried parsley
- 1/4 tsp pepper
- 1/4 tsp garlic powder
Dressing (no anchovies):
- 1/2 cup mayonnaise
- 2 tbsp freshly squeezed lemon juice
- 1 1/2 tsp Worcestershire sauce (make sure it’s anchovy free if you have an allergy/don’t eat fish)
- 2 large or 3 small garlic cloves, grated
- 3/4 tsp dijon mustard
- 3/4 tsp white vinegar
- 1/3 cup grated parmesan cheese
- 1/4 tsp black pepper
- Pinch of salt
Instructions
- Preheat oven to 375˚F.
- Slice bread into 1/4” 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).
- Transfer to a sheet pan and bake for 17-20 minutes, stirring halfway, until light golden brown and toasted.
- Whisk together all dressing ingredients.
- Trim the ends of the brussels sprouts and cut in half (this way, you don’t end up with any huge shreds).
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: Small bowl
- Calories: 270
- Sugar: 2.9 g
- Sodium: 644 mg
- Fat: 13.8 g
- Carbohydrates: 30.1 g
- Fiber: 3.4 g
- Protein: 8.2 g
