Get the Recipe:
Warm Brussels Sprouts Caesar Salad
Brussels sprouts are sautéed until soft but maintain a good, crunchy texture, tossed with bacon, a lemony caesar dressing, and huge, buttery croutons. Everything a steak eater could want.
Ingredients
Croutons:
- 3 cups of cubed french bread
- 2 tbsp butter, melted
- 1 tsp kosher salt
Caesar Dressing:
- 1/2 cup mayonnaise
- 1 anchovy fillet or 1/2 tsp anchovy paste
- 3 garlic cloves
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp freshly ground black pepper
Brussels sprouts:
- 1 tbsp olive oil
- 5 cups of shaved brussels sprouts
- 1 1/2 tsp kosher salt
Assembly:
- 3 pieces of bacon, cooked
- 1 half lemon
- 2 tbsp shaved parmesan
Instructions
- Preheat oven to 350 degrees.
- On a baking sheet, toss cubed bread with butter and salt. Bake in preheated oven for 15-20 minutes, or until crunchy all the way through and browning on the outside.
- To make the dressing, add all ingredients to a food processor and pulse until smooth.
- Begin heating a large nonstick skillet over medium heat. Add the olive oil, then the brussels sprouts and salt. Toss to coat and reduce heat to medium low. Saute until softened, but still crunchy, about 10 minutes.
- Add brussels sprouts to a large salad bowl. Pour desired amount of dressing onto the brussels - you'll have some dressing leftover. Squeeze the half of lemon over the brussels. Break bacon into pieces and add to the salad bowl. Toss to coat.
- Top salad with croutons and shaved parmesan. Serve.
Notes
You can buy brussels sprouts pre-shaved from Trader Joe’s!
You can totally use a storebought caesar dressing. But the homemade is really good!
Calories: 990kcal, Carbohydrates: 115g, Protein: 29g, Fat: 48g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 2797mg, Potassium: 763mg, Fiber: 9g, Sugar: 8g, Vitamin A: 1060IU, Vitamin C: 112mg, Calcium: 173mg, Iron: 9mg
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