Brussel sprout Caesar salad is full of crisp, shredded Brussels sprouts, crunchy croutons and fresh Parmesan cheese and tossed with an easy homemade Caesar dressing.
I'm feeling a little scattered today.
It's not the short week that's throwing me (though wow, am I thankful for that), but just that we seem to be all over the place. Here's the quick run-down:
- J started speech therapy at school this week (a continuation from last year and over the summer, just with a new therapist).
- Both kids started their fall tennis lessons/clinic this week.
- J has his first soccer practice tonight and first game this weekend. (One earlier practice got rained out and the other one we had to miss for a school function. Luckily, I think he'll be ready to hit the field and play.)
- My husband and I have a lunchtime meeting today to figure out some financial stuff. Not exactly fun, but hopefully helpful.
- Some neighborhood friends and I are getting together for our first monthly wine and snacks night.
I'm certainly grateful that it's all good stuff, but it's just one of those weeks where I need a second me - or at least a second brain - to keep track of it all.
Or maybe I just need a wife. Anyone other moms out there ever wish they had a wife? My friends and I commiserate about this all the time. 😂
Anyway, moving on so I don't forget where this was supposed to be going!
Today I’m combining those two into a fun twist: Brussel sprout Caesar salad!
This crunchy salad adds a nutritious punch to regular Caesar salad by replacing the Romaine or lettuce mix with shredded Brussels sprouts.
They are my fave veggie, both raw and cooked, and I love using them in salads and other side dishes.
This simple side salad is easy to make but also unique. And it has all the great fresh and crunchy flavors of a classic Caesar salad and that rich, creamy dressing mixed in too.
But it's just a little more special!
Now, I’ve got some notes, tips and substitutions coming up below. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on Brussel sprout Caesar salad:
- I kept this salad simple. It’s just the Brussels sprouts, croutons and Parmesan cheese, plus the dressing. Very classic.
- You could add other salad add-ins, however. Cherry tomatoes, shredded carrots, cucumbers, olives and sliced red onions are delicious additions. Or pick your favorite salad toppings and use those.
- Add a protein, too, if you want to make this more of a main dish. Grilled or roasted chicken, shrimp or salmon would be great here. Sliced hard-boiled eggs too for a vegetarian protein.
- I used some store-bought croutons (they even have a Caesar-style flavor - sooo good!) but homemade would be fabulous if you want to make some.
- You can definitely prep this salad ahead if needed by slicing up the Brussel sprouts ahead of time. (Store them in a plastic bag or covered container in the fridge until you’re ready to toss everything together.)
Also, I wanted to share some tips on making shredded Brussels sprouts. Not gonna lie, it’s kind of a pain, but oh, it’s so worth it!
How to shred Brussels sprouts:
- Shredding Brussels sprouts is tedious but not difficult.
- First, wash your sprouts well, cut the hard bottom core off and then remove any outer leaves that are discolored.
- It also really helps to take the time to remove the inner hard core from each one. I use a little triangle cut to get it out.
- You’re left with just the more tender leaves on each sprout and that’s what you want.
- Thinly slice each one, carefully moving along each sprout. That's it!
You could try using a mandolin or the shredding blade on a food processor. Just be careful of your fingers and make sure you’re getting a really thin slice.
Tip: I’m not a fan of the store-bought pre-shredded Brussels sprouts for this dish. They are usually sliced too big and have too much of the core in them to work well here.
And now a little explanation and tips about the dressing with this salad.
Notes on the Caesar salad dressing:
- I use a cheater’s homemade version of Caesar salad dressing. It doesn’t include anchovies, which are more traditional, but this means I can whip it up anytime.
- If you do want to make a Caesar dressing with anchovies, your can add a teaspoon of anchovy paste or 3 small oil-packed anchovies, finely chopped. (It helps to mash them with the side of a knife along with the garlic and salt on your cutting board.)
- This version also doesn’t have raw egg, which means no tempering to eliminate any risk for salmonella. However, you could add a tablespoon of mayo or even Greek yogurt if you’d like a creamier texture to your dressing.
- To make it, you just have to combine everything in a jar and shake it up or put it all together in a bowl and whisk it well.
Feel free to make the dressing ahead of time too. It’ll keep for up to a week in the fridge. Keep it in a covered container.
You may need to rewhisk or re-shake your dressing before using to get it mixed back up.
Or you could use a store-bought Caesar dressing if you prefer. Totally fine.
If you love crunchy salads, if you love Caesar salad and if you love Brussels sprouts, you need this in your life!
Have a wonderful weekend!
P.S. Check out these other Brussel sprouts recipes:
- Roasted Brussels sprouts with bacon and red onion (Family Food on the Table)
- Wild rice and Brussels sprouts salad (Family Food on the Table)
- Sweet potato Brussels sprout quinoa bowl (Lauren Kelly Nutrition)
- Roasted Brussels sprouts with lemon and Greek yogurt (Melanie Makes)
- Shredded Brussels sprouts with cranberries and walnuts (Family Food on the Table)
- Balsamic Brussels sprouts (Family Food on the Table)
For the salad:
- 1 lb. Brussels sprouts, trimmed and thinly sliced
- 1 cup croutons
- ½ cup freshly shaved Parmesan cheese
For the dressing:
- ⅓ cup extra-virgin olive oil
- ¼ cup grated Parmesan cheese
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 4-5 dashes Worcestershire sauce
- Trim the Brussels sprouts and remove the core (make a little V-cut to get that tough inner core part out of the bottom of each Brussel sprout. Thinly slice the Brussel sprouts.
- Combine the shredded Brussel sprouts, croutons and Parmesan cheese in a medium serving bowl and toss gently to combine.
- Make the dressing: Combine all ingredients in a small jar or container with a tight fitting lid. Shake well to combine.
- Drizzle the dressing over the salad, starting with about ⅔rds, adding more as needed to get the salad well coated.
- Serve and enjoy!
I use a cheater’s homemade version of Caesar salad dressing. It doesn’t include anchovies, which are more traditional, but this means I can whip it up anytime.
If you do want to make a Caesar dressing with anchovies, your can add a teaspoon of anchovy paste or 3 small oil-packed anchovies, finely chopped. (It helps to mash them with the side of a knife along with the garlic and salt on your cutting board.)
This version also doesn’t have raw egg, which means no tempering to eliminate any risk for salmonella. However, you could add a tablespoon of mayo or even Greek yogurt if you’d like a creamier texture to your dressing.
You just have to combine everything and shake it up or whisk it well. If you make it ahead, just be sure to reshake the dressing before you use it.
I kept this salad simple but you could add other salad add-ins. Cherry tomatoes, shredded carrots, cucumbers, olives and sliced red onions are delicious additions. Or pick your favorite salad toppings and use those.
Feel free to add a protein, too, if you want to make this more of a main dish. Grilled or roasted chicken, shrimp or salmon would be great here. Sliced hard-boiled eggs too for a vegetarian protein.
Amount Per Serving: Calories: 330Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 17mgSodium: 745mgCarbohydrates: 19gFiber: 4gSugar: 3gProtein: 9g