Brussel Sprouts Caesar Salad
on Feb 10, 2020, Updated Feb 04, 2025
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Change things up a bit with this brussels sprout caesar salad! so yum. This caesar dressing is my go-to and is super easy to make – no blender needed = less dishes. I like to save the dressing for the week and store it in my fridge to use as a dip or to add on salads for the week.
Brussel Sprouts Caesar Salad
Ingredients
- 2 cups shredded Brussel sprouts or thinly sliced
- 2 cups shredded romaine lettuce or thinly sliced
- 3 slices of sourdough bread
- 1 tablespoon extra virgin olive oil, plus 1/4 cup
- Parmesan to top salad
- 1 teaspoon anchovy oil
- 2 garlic cloves, on a microplane or finely minced
- 1/8 cup mayo
- juice of 1 lemon
- 2 tablespoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon shredded parmesan
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees. To begin your salad, cube and toast your croutons with olive oil, salt and pepper until golden brown. Remove from oven and let cool.
- Begin to shred your romaine and Brussel sprouts. Set aside.
- Make your dressing by mixing olive oil, anchovy oil, garlic cloves, mayo, lemon, dijon, Worcestershire, shredded parmesan and salt and pepper in a bowl until the olive oil is set with the rest of the ingredients.
- Begin to assemble your salad by placing your Brussels sprouts and romaine in a big bowl, add your cooled croutons, more parmesan, salt, pepper and then your dressing. Mix well and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
La Tourangelle Extra Virgin Olive Oil is 100% Organic and cold-pressed from Picual olives harvested early in the season in Andalucía, Spain. Processing shortly after harvest preserves the naturally high antioxidant levels and yields a well-balanced, extra fresh oil, that is bright, peppery, and ideal for daily cooking.
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A fun take on the classic caesar salad!