Brussels Sprout Caesar Salad

Brussels Sprout Caesar Salad

5 from 1 reviews



For croutons

11/2 cups cubed sourdough bread

1 tablespoon olive oil

1 teaspoon kosher salt

1/4 teaspoon black pepper

For vinaigrette

Juice of 1 lemon

1 teaspoon Dijon mustard

1 garlic clove, minced

3 anchovies, minced (optional)

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup olive oil

For salad

2 pounds brussels sprouts, shaved thinly with a mandolin or a food processor fitted with the slicing disc

1/4 cup chopped fresh parsley

1 scallion, thinly sliced

1 tablespoon minced chives

1/3 cup grated Parmesan cheese plus more for serving


For the croutons, preheat the oven to 400 degrees F. Toss the bread, olive oil, salt and black pepper on a sheet pan and spread into a single layer. Bake for 12-15 minutes until toasted and golden brown. Once they are cool, used the back of a knife or the bottom of the pan to crush them.

For the vinaigrette, combine the lemon juice, Dijon mustard, garlic, anchovies, salt and pepper. Slowly whisk in the olive oil until fully combined.

In a large bowl, combine the brussels sprouts, parsley, scallions, chives, Parmesan and croutons and toss with the vinaigrette. Top with Parmesan cheese before serving.