Brussels Sprout Caesar Salad

Roasted brussels sprouts are good, but sometimes raw ones are even better, especially when you use them as the base of a salad. You can shred them with a mandolin or a food processor fitted with a shredding disc or slicing blade. The other option is to slice them thinly with a sharp knife. Then you have essentially created super-charged nutritious lettuce with the color of basic salad greens that offers so much more including a crisp bite and lots of personality.

My version of Caesar dressing has no eggs or anchovies. To officially (or sort of unofficially) Caesar-ize the salad, I make an egg-free dressing without anchovies that still has the brightness and creaminess of a classic Caesar salad. I also add plenty of Parmesan.

This is a salad that you can serve as an entree or side dish. If you haven’t been convinced yet to join the raw brussels sprouts club, definitely try this recipe. Using them for a salad just makes it more special than the usual lettuce options.

What’s In A Caesar Salad?

The usual salad has romaine lettuce, Parmesan and croutons. Where things get most interesting is the classic Caesar dressing. With raw egg yolks, anchovies, worcestershire sauce, mustard and garlic, it turns out salty and a smidge fishy and it really coats the leaves.

A No Egg Homemade Caesar Dressing Without Anchovies

First, I realize that the dressing of this salad is vegan, but the salad itself is not since it involves Parmesan. I know I’m not the only one who is more likely to eat raw egg yolks in cookie dough than salad dressing! Also, anchovy paste is not something that I typically keep in my kitchen.

To add that creaminess from the combination of egg yolks and mustard, I reach for tahini instead. This sesame seed paste adds something rich and nutty. For that briny flavor, I use chopped capers. The result is a healthier dressing that may not follow the traditional recipe, but is definitely is a nod to its essence.

Ingredients & Substitutions

How To Make This Brussels Sprout Caesar Salad

Preheat the oven to 375 degrees F.

1. Toss the torn bread with olive oil, salt and pepper. I do this right on a large rimmed baking sheet, so I save myself from washing a bowl. Always spread the bread across the entire pan in an even layer, so the pieces aren’t overlapping.

2. Bake the croutons until they are toasted and golden brown.

3. To make the dressing, whisk together the lemon juice, tahini, mustard, garlic, capers, salt, pepper and olive oil in a small bowl until fully combined. You can do this prep while the croutons are in the oven.

4. Assemble the salad in a big bowl. Stir together the shaved brussels sprouts, parsley, scallions, parmesan cheese and croutons. Drizzle in the dressing and toss to combine. Divide the salad into bowls or keep it on a single serving plate and top with Parmesan before serving.

Serving

To me, a Caesar salad is special enough to be a main dish for lunch and even dinner. If you aren’t vegetarian, you can add a protein like chicken or even salmon. I also think that brussels sprouts can be more filling than romaine or other more standard lettuces. This is another reason to feel free to serve it like an entrée salad if you want.

On the other hand, if you are planning a dinner with an Italian menu, the salad is a great way to make a simple leafy green side dish.

Recipe Tips

Do not shred the brussels sprouts in advance. That’s because they won’t stay crisp, and you’ll miss out on their crunch. Also, the will develop a sulfur-like odor.

You can make the dressing up to 2 days ahead of time. Just give it 20 minutes to sit out at room temperature and whisk it again before you toss it in the salad.

Also, you can make the croutons up to 3 days in advance. Just let them cool off before putting them in an airtight container, so they stay good.