Shaved Brussels Sprouts Caesar Salad

Name: Shaved Brussels Sprouts Caesar Salad
Prep time: 30 min
Cook time: 15 min
Yield: 6
Ingredients: 1/2 baguette, cut into cubes, divided; 2 tablespoons extra virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 8 slices bacon, divided; 2 anchovy fillets; 6 cloves garlic, finely minced or grated; 2 teaspoons Dijon mustard; 1/2 cup mayonnaise; 1 cup grated Parmigiano-Reggiano cheese, divided; 2 lemons, juiced; 1/4 teaspoon Worcestershire sauce; salt and ground black pepper to taste; 2 pounds Brussels sprouts

⏱️ Ready in 45 min 🥄 Prep 30 min 🔥 Cook 15 min 👥 6 servings 👁️ 23 views

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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🔗 Recipe adapted from AllRecipes

#Salad #Caesar Salad #Under 1 Hour

📊 At a Glance

Prep 30 min

Cook 15 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 459

% Daily Value*

Total Fat 29.2g 37%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1028mg 45%

Total Carbohydrate 36.3g 13%

Dietary Fiber 8.3g 30%

Total Sugars 4.4g

Protein 19.3g 39%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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

Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl.

Place on a baking sheet.

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

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.

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.

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.