If you need a restaurant recommendation, I used to be your go-to gal. With a 4-year-old, my priorities have changed, but you won’t hear me complaining that I don’t get out as often as the pre-kid days because it means more time to cook and have people over. My brother is our most frequent guest, and he’s usually game to try whatever I’m whipping up. At first he was skeptical of this brussels sprout Caesar salad, not being a huge sprout fan, but it only took a few bites for him to tell me how much he liked it.
Roasted brussels sprouts are good, but raw ones are even better. I shred them with a mandolin for super-charged healthy lettuce. To Caesar-ize this salad, I added lots of Parmesan and made lemon vinaigrette with a little anchovy paste. Once the toasted cubes of crusty sourdough were out of the oven, I crushed them into even smaller croutons. Then I tossed parsley and scallions into this crunchy salad that I’m confident will have pretty much everyone joining in on my raw sprout fandom.
Brussels Sprout Caesar Salad
Serves 4
For croutons
1-1/2 cups cubed sourdough bread
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
For vinaigrette
Juice of 1 lemon
1 teaspoon Dijon mustard
1 garlic clove, minced
3 anchovies, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
For salad
2 pounds brussels sprouts, shaved thinly with a mandolin or a food processor fitted with the slicing disc
1/4 cup chopped fresh parsley
1 scallion, thinly sliced
1 tablespoon minced chives
1/3 cup grated Parmesan cheese plus more for serving
For the croutons, preheat the oven to 400 degrees F. Toss the bread, olive oil, salt and black pepper on a sheet pan and spread into a single layer. Bake for 12-15 minutes until toasted and golden brown. Once they are cool, used the back of a knife or the bottom of the pan to crush them.
For the vinaigrette, combine the lemon juice, Dijon mustard, garlic, anchovies, salt and pepper. Slowly whisk in the olive oil until fully combined.
In a large bowl, combine the brussels sprouts, parsley, scallions, chives, Parmesan and croutons and toss with the vinaigrette. Top with Parmesan cheese before serving.
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