Roasted Brussels Sprouts Caesar Salad
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Description
- Recipe Card
Recipe Card
ingredients
For the Salad
- 1 pound shaved or sliced Brussels sprouts
- 2 tablespoons extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup toasted breadcrumbs
ingredients
For the Dressing
- 1/2 cup mayonnaise
- 2 cloves of minced garlic
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup grated Parmesan cheese
- 2 fillets of minced anchovy
- 2 tablespoons extra virgin olive oil
- to taste salt and ground black pepper
Method
Step 1
Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the shaved Brussels sprouts with 2 tablespoons of extra virgin olive oil, salt, and ground black pepper. Spread on a baking sheet in a single layer and roast for about 10-15 minutes, or until they’re crispy and golden brown on the edges. Because they’re shaved, they will cook quickly, so keep an eye on them.
Step 2
Toast the Breadcrumbs: In a small skillet over medium heat, add 1/2 cup of breadcrumbs. Stir the breadcrumbs frequently for about 2-3 minutes or until they’re golden brown and toasted. Remove from heat and let them cool.
Step 3
Prepare the Caesar Dressing: Whisk together mayonnaise, minced garlic, lemon juice, Worcestershire sauce, Dijon mustard, grated Parmesan, anchovy fillets, and extra virgin olive oil in a bowl until smooth and creamy. Season with salt and ground black pepper to taste.
Step 4
Assemble the Salad: In a large salad bowl, combine the roasted shaved Brussels sprouts with the Caesar dressing, tossing until well coated. Fold in most of the grated Parmesan cheese, reversing some for a garnish.
Step 5
Serve: Garnish with extra Parmesan cheese and toasted breadcrumbs. Serve room temperature, or chill and serve later.