This brussels sprout caesar salad is a delicious seasonal spin on the classic. It's both raw and roasted brussels sprouts with crunchy croutons tossed in an easy homemade caesar dressing. It's the ideal cool-weather salad to serve alongside hearty mains, and it's ready in 45 minutes!
Preheat your oven to 400 degrees Fahrenheit. Cut 1 ½ lb of the brussels in half, put them on a baking sheet, and toss them in the olive oil and salt. Put the brussels into the oven and roast them for 15-20 minutes, until they are tender and brown in spots.
2 lb brussels sprouts, 1 tablespoon olive oil, ½ teaspoon sea salt
Shave the remaining brussels by cutting them in half, laying the flat sides down, and then thinly slicing them.
2 lb brussels sprouts, 3 cup homemade croutons
Make the dressing by whisking the dressing ingredients in a small-sized bowl.
¼ cup neutral-flavored mayonnaise, 3 tablespoons grated parmesan cheese, 2 tablespoons lemon juice, 1 teaspoon anchovy paste, ½ teaspoon dijon mustard, 1 small clove garlic, 1 pinch EACH: salt and pepper
To assemble the brussels sprouts caesar salad, put the roasted brussels into a salad bowl. Add the shaved brussels and croutons and pour the dressing over the top. Toss well and then serve right away.
Notes
Homemade croutons are simple to make and really take this salad to the next level. But if you're in a hurry or don't have bread on hand, you can also use store-bought. Another option that tastes great with this salad is to top it with crispy chickpeas!The dressing is ⅓ portion of our easy caesar dressing. It's delicious so you may want to make the full portion so you'll have dressing on hand for other salads throughout the week.