Yields: 4-6 servings
Prep time: 15 minutes
Cook Time: 15 minutes (for croutons)
Ingredients
For the salad
- 1 pound Brussels sprouts, trimmed and thinly shredded
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup homemade or store-bought croutons (see instructions below)
- 1/4 cup chopped fresh parsley (optional)
- Salt and freshly ground black pepper to taste
For the croutons
- 1/2 loaf stale bread (preferably sourdough or similar), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Caesar dressing
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1-2 anchovy fillets, mashed (optional)
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions
1. Make the croutons
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, toss the bread cubes with olive oil, salt, and pepper.
- Spread the bread cubes in a single layer on a baking sheet.
- Bake for 10-15 minutes, or until golden brown and crispy. Set aside to cool.
2. Make the dressing
- In a medium bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, anchovies (if using), garlic, salt, and pepper.
- Slowly whisk in the olive oil until the dressing is smooth and emulsified. Taste and adjust seasonings as needed.
3. Prepare the Brussels sprouts
- If you don’t have them pre-shredded, trim the ends off the Brussels sprouts and remove any damaged outer leaves.
- Cut the Brussels sprouts in half lengthwise, and then thinly slice them crosswise. You could also use a food processor with the slicing attachment.
4. Assemble the salad
- In a large bowl, combine the shredded Brussels sprouts, Parmesan cheese, croutons, and parsley (if using).
- Add about half of the dressing and toss to coat evenly. Add more dressing as needed to your preference.
- Season with salt and pepper to taste. Serve immediately and top with more Parmesan cheese if desired.
Tips
Make ahead: You can make the croutons and dressing up to a day in advance. Store the dressing in the refrigerator and croutons in an airtight container at room temperature. Shred Brussels sprouts right before assembly.
Adjust the texture: If you like softer Brussels sprouts, massage a tablespoon of the dressing into them before assembling the salad.
Add-ins: Get creative with additional toppings like roasted chickpeas, bacon, chopped nuts, or other cheeses.
