Shaved Brussels Sprouts Caesar Salad

Shaved Brussels Sprouts Caesar Salad

Total Time
1h 13m
28m prep · 45m cook
Servings
4 people
Rating
Difficulty
Hard
21 views

Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome.

Ingredients

  • ½ baguette , cut into cubes, divided
  • 2 tablespoons extra virgin olive oil
  • 0.25 teaspoons salt
  • 0.25 teaspoons ground black pepper
  • 8 slices bacon , divided
  • 2 anchovys fillets
  • 6 cloves garlic , finely minced or grated
  • 2 teaspoons Dijon mustard
  • 0.5 cups mayonnaise
  • 1 cup grated Parmigiano-Reggiano cheese , divided
  • 2 lemons , juiced
  • 0.25 teaspoons Worcestershire sauce
  • salt and ground black pepper to taste
  • 2 pounds Brussels sprouts

Instructions

  1. 1

    Preheat the oven to 350 degrees F (175 degrees C).

  2. 2

    Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.

  3. 3

    Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.

  4. 4

    Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.

  5. 5

    Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.

  6. 6

    Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.

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Nutrition Facts

Per serving

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