Crisp, Zesty Brussels Sprouts Caesar Salad
A delightful twist on the classic Caesar salad featuring crunchy, roasted Brussels sprouts, crispy sourdough croutons, and a creamy, tangy dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Brussels Sprouts
- Sourdough Bread (for croutons)
- Olive Oil
- Parmesan Cheese
- Lemon Juice
- Garlic
- Anchovy Paste (optional)
- Dijon Mustard
- Worcestershire Sauce
- Salt
- Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and slice them in half.
- Toss the Brussels sprouts halves with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet and roast for about 20-25 minutes.
- Cut the sourdough bread into bite-sized cubes and toss with olive oil and salt.
- Spread the croutons on another baking sheet and roast for about 10-15 minutes.
- Whisk together the Dijon mustard, garlic, Worcestershire sauce, anchovy paste, lemon juice, and olive oil.
- Combine the roasted Brussels sprouts, croutons, and grated Parmesan cheese in a bowl and drizzle with the dressing.
- Plate and serve, optionally garnished with fresh parsley or chives.
Notes
Store leftover salads in an airtight container in the fridge for up to 2 days, but keep croutons separate to maintain their crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Brussels sprouts, Caesar salad, vegetarian salad, roasted, croutons