Brussels Sprouts Caesar Salad Recipe

I absolutely love this Brussels sprout salad because it’s the perfect marriage of crunchy textures and bright, zesty flavors that make my taste buds dance. Plus, it’s a super easy way to impress friends at a potluck while sneaking in some veggies — who knew Brussels sprouts could be this delicious?

Creating recipes that blend nutrition and flavor is my passion, and my Brussels Sprouts Caesar Salad is a perfect example. With the base of the salad consisting of thinly sliced Brussels sprouts, I am certain there is a healthy dish packed with many nutrients.

Grated Parmesan cheese adds rich savoriness to the salad, and all the zestiness in the world from lemon juice wouldn’t hurt. I also love using toasted almonds for crunch, but you could certainly leave them out or substitute another nut.

They also offer the toasted flavor that’s in the original salad. Another way to get that toasted flavor is to use anchovy paste in the dressing.

Ingredients

Brussels Sprouts:
Full of fiber, vitamins, and antioxidants.

Parmesan Cheese:
Contributes umami depth and protein power.

Toasted Almonds:
Cattywampus, in the context of the origin.

Lemon Zest and Juice:
Provides a bright, citrusy fragrance.

Dijon Mustard:
Provides a quiet precision and resonance.

Olive Oil:
Fats that promote heart health and make food taste good.

Garlic:
Imbues the salad with rich, aromatic deliciousness.

Ingredient Quantities

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1/4 cup grated Parmesan cheese
• 1/4 cup Caesar dressing
• 1/4 cup toasted almonds, roughly chopped
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon anchovy paste (optional)
• Croutons for serving

Instructions

1. Combine the following in a large mixing bowl and whisk thoroughly until everything is well blended:

– Olive oil
– Lemon juice
– Lemon zest
– Dijon mustard
– Minced garlic
– (Optional) Anchovy paste
– Salt and freshly ground black pepper

2. To the bowl, add the Caesar dressing and whisk until smooth, making sure the dressing emulsifies and the flavors meld together.

3. Prepare the Brussels sprouts by taking off the tough outer leaves and trimming the ends. Use a sharp knife or a mandoline to slice them thinly.

4. Toss the sliced Brussels sprouts in the bowl with the dressing until they are well coated and evenly dressed.

5. Incorporate the grated Parmesan cheese and toasted almonds into the Brussels sprouts, mixing gently to evenly distribute throughout.

6. Sample the salad and modify the seasoning if needed, adding extra salt or lemon juice if desired.

7. Let the salad sit for about 10-15 minutes at room temperature or in the refrigerator to allow the flavors to meld and the Brussels sprouts to soften slightly.

8. Right before serving, give the salad a final quick toss to redistribute the dressing and make any necessary last-minute adjustments to flavor.

9. Move the salad to a serving dish or onto individual plates.

10. If desired, garnish with additional Parmesan cheese and croutons, and serve immediately.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Sharp knife
4. Mandoline (optional)
5. Measuring cups and spoons
6. Cutting board
7. Serving dish or individual plates

FAQ

• Q: Can I use pre-shredded Brussels sprouts?A: Undoubtedly, using pre-shredded Brussels sprouts can save time, and it works perfectly in this salad.
• Q: Is there a substitute for anchovy paste?A: You can leave out the anchovy paste if you want, or substitute it with a little extra Dijon mustard for added flavor.
• Q: Can I make this salad ahead of time?Q: You can prepare the salad a few hours in advance, but keep it fresh by adding the dressing just before serving.
• Q: What can I use instead of toasted almonds?You could use a different type of nut, like walnuts, pecans, or pine nuts, which can give you another flavor.
• Q: How do I store leftovers?Leftovers can be kept in the refrigerator for 2 days maximum. Use an airtight container. The salad may soften over time, so eat it while it’s still somewhat crunchy.
• Q: Is this salad gluten-free?Q: Are there any ingredients that would make this salad not be gluten-free?

  A: Yes, except for the croutons. Use gluten-free croutons or omit them to keep the salad gluten-free.

Substitutions and Variations

Trimmed and thinly sliced Brussels sprouts: Use shredded kale or thinly sliced cabbage instead.
For a different twist, use a homemade vinaigrette or creamy garlic dressing in place of Caesar dressing.
Replace with toasted pine nuts or sunflower seeds for a nut allergy-friendly choice.
Parmesan cheese: Substitute Pecorino Romano or nutritional yeast if you want a dairy-free alternative.
Optional: Anchovy paste. For a similar umami flavor, use Worcestershire sauce or soy sauce.

Pro Tips

1. Advanced Prep Tip For a quicker assembly, prepare the Brussels sprouts and toast the almonds ahead of time. Store them separately in airtight containers in the refrigerator until you’re ready to make the salad.

2. Infusion Trick For even more flavor, infuse the olive oil with the minced garlic by gently heating them together on low heat for about 5 minutes. Allow it to cool before using it in the dressing.

3. Texture Control If you prefer a slightly softer texture for the Brussels sprouts, toss them with a pinch of salt and let them sit for 10 minutes to draw out moisture before adding them to the dressing. Rinse and pat dry.

4. Flavor Boost For a more robust Caesar flavor, lightly crush some of the croutons and mix them directly into the salad to absorb the dressing and intensify the taste and texture.

5. Presentation Hack Use a vegetable peeler to shave additional Parmesan curls on top of the salad as a garnish for an elegant presentation, along with a sprinkle of extra lemon zest for a bright, fresh finish.