Brussels Caesar Salad
Brussels Caesar Salad
Ingredients
For the Roasted Brussels Sprouts
- 2 pounds Brussels sprouts, trimmed and shredded
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
For the Garlicky Breadcrumbs
- 1 1/2 cups fresh breadcrumbs
- 2 tablespoons butter
- 1 garlic, clove, minced
For Assembly
- 2 tablespoons Caesar dressing, plus more if desired
- 1/2 lemon, juiced
- 3/4 cup Parmesan cheese, grated, divided, as needed
Instructions
- 1
Preheat the oven to 450°F. Line two large baking sheets with parchment paper or foil.
⏱️ 5 min•🌡️ 450
- 2
In a large bowl, combine the shredded Brussels sprouts with olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss until the Brussels sprouts are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned Brussels sprouts into a thin, even layer on the prepared baking sheets. Ensure they are not overcrowded to allow for crisping.
⏱️ 2 min
- 4
Roast in the preheated oven for about 10 minutes, or until lightly browned and crisp. Rotate the pans halfway through for even cooking. Remove from oven and let stand to cool to room temperature.
⏱️ 10 min•🌡️ 450
- 5
While the Brussels sprouts cool, melt the butter in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
⏱️ 2 min
- 6
Add the fresh breadcrumbs to the skillet and cook, stirring often, until they are golden brown and crisp. Remove from heat and set aside.
⏱️ 3 min
- 7
In the large bowl, combine the cooled roasted Brussels sprouts with 2 tablespoons of Caesar dressing and the lemon juice. Toss to combine. Season with additional salt and pepper if desired.
⏱️ 3 min
- 8
Using a microplane, grate about 1/4 cup of Parmesan cheese over the Brussels sprouts and toss gently to incorporate.
⏱️ 1 min
- 9
Transfer the Brussels sprout mixture to a serving dish. Top with approximately 2/3 of the garlicky breadcrumbs.
⏱️ 1 min
- 10
Grate a generous layer of the remaining Parmesan cheese (about 1/2 cup, or as desired) over the breadcrumbs. Finish by sprinkling the remaining breadcrumbs on top. Mix everything together just before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brussels Caesar Salad
Ingredients
For the Roasted Brussels Sprouts
- 2 pounds Brussels sprouts, trimmed and shredded
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
For the Garlicky Breadcrumbs
- 1 1/2 cups fresh breadcrumbs
- 2 tablespoons butter
- 1 garlic, clove, minced
For Assembly
- 2 tablespoons Caesar dressing, plus more if desired
- 1/2 lemon, juiced
- 3/4 cup Parmesan cheese, grated, divided, as needed
Instructions
- 1
Preheat the oven to 450°F. Line two large baking sheets with parchment paper or foil.
⏱️ 5 min•🌡️ 450 - 2
In a large bowl, combine the shredded Brussels sprouts with olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss until the Brussels sprouts are evenly coated.
⏱️ 5 min - 3
Spread the seasoned Brussels sprouts into a thin, even layer on the prepared baking sheets. Ensure they are not overcrowded to allow for crisping.
⏱️ 2 min - 4
Roast in the preheated oven for about 10 minutes, or until lightly browned and crisp. Rotate the pans halfway through for even cooking. Remove from oven and let stand to cool to room temperature.
⏱️ 10 min•🌡️ 450 - 5
While the Brussels sprouts cool, melt the butter in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
⏱️ 2 min - 6
Add the fresh breadcrumbs to the skillet and cook, stirring often, until they are golden brown and crisp. Remove from heat and set aside.
⏱️ 3 min - 7
In the large bowl, combine the cooled roasted Brussels sprouts with 2 tablespoons of Caesar dressing and the lemon juice. Toss to combine. Season with additional salt and pepper if desired.
⏱️ 3 min - 8
Using a microplane, grate about 1/4 cup of Parmesan cheese over the Brussels sprouts and toss gently to incorporate.
⏱️ 1 min - 9
Transfer the Brussels sprout mixture to a serving dish. Top with approximately 2/3 of the garlicky breadcrumbs.
⏱️ 1 min - 10
Grate a generous layer of the remaining Parmesan cheese (about 1/2 cup, or as desired) over the breadcrumbs. Finish by sprinkling the remaining breadcrumbs on top. Mix everything together just before serving.
⏱️ 1 min