This shredded brussels sprout Caesar salad is tossed in a creamy dressing without eggs or anchovies that’s wonderfully lemony and garlicky.
- For croutons
- 1–1/2 cups torn sourdough bread
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For dressing
- Juice of 1 lemon
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon chopped capers
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For salad
- 1–1/2 pounds brussels sprouts, trimmed and shredded
- 1/4 cup chopped parsley
- 2 scallions, thinly sliced
- 1/3 cup grated Parmesan plus more for serving
- For the croutons, preheat the oven to 375 degrees F. Toss the bread with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper on a large baking sheet. Spread into a single layer. Toast the croutons until golden brown, about 12-15 minutes, flipping over halfway through toasting.
- For the dressing, whisk together the lemon juice, tahini, mustard, garlic, capers, salt, pepper and olive oil in a small bowl until fully combined.
- For the salad, stir together the brussels sprouts, parsley, scallions, parmesan and croutons in a large bowl. Drizzle in the dressing, tossing to combine. Top the salad with more Parmesan when serving.
You can shred brussels sprouts using the shredding disc or slicing attachment of a food processor or a mandolin. You can also slice them thinly with a sharp knife. Trim the stem ends and remove any wilted outer leaves before shredding.
The salad is best eaten the day it is made.
Extra dressing can be stored in an airtight container in the refrigerator up to 4 days.
Keywords: shredded brussels sprout salad, brussels sprout caesar salad