Brussels Sprout Caesar Salad

Brussels sprout salad with egg-free, anchovy-free Caesar dressing in a bowl.

5 from 5 votes

Brussels Sprout Caesar Salad

This shredded brussels sprout Caesar salad is tossed in a creamy dressing without eggs or anchovies that’s wonderfully lemony and garlicky.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

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

Instructions

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.

Notes

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. Do not cut the brussels sprouts in advance.

You can make the dressing up to 2 days in advance and store it in the fridge. Let it sit out at room temperature for 20 minutes and stir it before you toss it in the salad.

Also, you can toast the croutons up to 3 days in advance. Let them cool to room temperature before you store them in an airtight container.

If you do have leftover salad, you can keep it in the fridge up to 2 days in an airtight container. The salad will lose some of its crispness. To save the croutons, take them out of the salad and brush off any brussels sprouts. If you want them to stay crunchy, toast them on a sheet pan for a few minutes in a 300-degree F oven to remove any moisture. Then let them cool and keep them in an airtight container at room temperature.

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