recipes straight to your inbox. Brussel Sprouts Caesar Salad
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.
Ingredients
- For the Salad
- 2 cups shredded Brussel sprouts or thinly sliced
- 2 cups shredded romaine lettuce or thinly sliced
- 3 slices of sourdough bread
- 1 tablespoon La Tourangelle Organic extra virgin olive oil
- Parmesan to top salad
- For The Dressing
- 1/4 th cup La Tourangelle Organic extra virgin olive oil
- 1 teaspoon anchovy oil
- 2 garlic cloves on a microplane or finely minced
- 1/8 th 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!
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!
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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