How to Make Shaved Brussels Sprouts Caesar Salad - A Step-by-Step Guide

Brussels sprouts are often overlooked as a potential star ingredient in a salad, but this recipe for Shaved Brussels Sprouts Caesar Salad aims to change that. With its crunchy texture and slightly nutty flavor, shaved Brussels sprouts make the perfect base for a refreshing and satisfying salad.

Unlike traditional Caesar salads that use romaine lettuce, this recipe swaps out the leafy greens for delicate, thinly shaved Brussels sprouts. The result is a salad that is not only visually a...

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Ingredients

  • ½ baguette, cut into cubes, divided
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 slices bacon, divided
  • 2 anchovy fillets
  • 6 cloves garlic, finely minced or grated
  • 2 teaspoons Dijon mustard
  • ½ cup mayonnaise
  • 1 cup grated Parmigiano-Reggiano cheese, divided
  • 2 lemons, juiced
  • ¼ teaspoon Worcestershire sauce
  • salt and ground black pepper to taste
  • 2 pounds Brussels sprouts

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 10 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.
  • Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
  • Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
  • Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.
  • Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.
  • Nutrition

    459 cal.

    • Total Fat: 29g
    • Saturated Fat: 7g
    • Cholesterol: 33mg
    • Sodium: 1028mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 8g
    • Total Sugars: 4g
    • Protein: 19g
    • Vitamin C: 158mg
    • Calcium: 259mg
    • Iron: 4mg
    • Potassium: 789mg