Shaved Brussels Sprouts Caesar Salad recipe

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Ingredients

½ baguette, cut into cubes, divided
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 slices bacon, divided
2 anchovy fillets
6 cloves garlic, finely minced or grated
2 teaspoons Dijon mustard
½ cup mayonnaise
1 cup grated Parmigiano-Reggiano cheese, divided
2 lemons, juiced
¼ teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 pounds Brussels sprouts

Nutrition Info

459.3 calories
carbohydrate: 36.3 g
cholesterol: 33.2 mg
fat: 29.2 g
fiber: 8.3 g
protein: 19.3 g
saturatedFat: 7.1 g
servingSize: -
sodium: 1028.3 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.

  3. Place a wire cooling rack on a separate baking sheet, lay bacon slices on top.

  4. Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes, make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.

  5. Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.

  6. Shave Brussels sprouts using a mandolin, place into the bowl with the dressing. Add 1/2 of the bacon and croutons, toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.

Recipe Yield

6 servings

Recipe Note

Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome.

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