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Brussels Sprouts Caesar Salad

This Brussels Sprouts Caesar Salad replaces traditional romaine with tender, caramelized Brussels sprouts, offering a crunchy and savory twist on a classic recipe.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 280
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb Brussels sprouts, trimmed and shredded or halved if you prefer chunks
  • 2 tablespoons extra-virgin olive oil or avocado oil
  • 1/3 cup Parmesan cheese, grated use nutritional yeast for vegan
  • 1/2 cup breadcrumbs or toasted nuts/seeds almonds, pumpkin seeds
  • 2 cloves garlic, minced
  • 2 fillets anchovy, minced substitute 1 tsp miso paste or 1 tbsp capers for vegan
  • 1 large egg yolk or 3 tbsp plain Greek yogurt for a lighter dressing
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice for a tangy twist, substitute lime
  • to taste Salt and black pepper to taste
  • Optional: crispy bacon bits, capers, or roasted chickpeas

Method
 

Preparation
  1. Preheat oven to 425°F (220°C) if roasting, or heat a large cast-iron skillet over medium-high heat for pan-char.
  2. Trim stems and shred Brussels sprouts using a mandoline, food processor, or sharp knife.
Cooking
  1. For roasting, toss sprouts with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 10–15 min, stirring once, until golden.
  2. For pan-charring, heat 1–2 tbsp oil in skillet until shimmering. Add sprouts in a single layer and sear for 5–8 min, tossing to char evenly.
Dressing
  1. In a blender or bowl, combine egg yolk (or yogurt), anchovies (or miso), garlic, Dijon, lemon juice, and 2 tbsp olive oil. Blend until smooth. Adjust salt and pepper.
Topping
  1. In a small pan, toast breadcrumbs or nuts with a drizzle of oil until golden, about 2–3 minutes.
  2. While sprouts are warm, toss them with most of the dressing and half the Parmesan. Plate, then garnish with remaining cheese, toasted crumbs, and optional bacon/chickpeas.

Notes

For creaminess without eggs, use Greek yogurt or silken tofu blended with lemon and mustard. Meal-prep idea: roast a double batch of sprouts on Sunday, prepare dressing, and assemble different bowls throughout the week.