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misfit garden brussels sprouts recipe caesar salad

Brussels Sprout Caesar Salad

  • 4 slices of bread (we're big fans of sourdough) torn into bite sized pieces
  • Olive Oil
  • 2 lemons
  • Parmesan cheese, finely grated (plus extra for serving)
  • 1 tablespoon Dijon mustard
  • 500 g brussels sprouts (yellow or blemished outer leaves removed)
  • S&P for seasoning

  1. Preheat oven at 200C.
  2. On a baking tray spread the bread into an even layer, drizzle with 1 tablespoon of olive oil, season with salt & pepper, and toss to combine.
  3. Bake, tossing halfway through, until browned and crisp. (about 12 min) Meanwhile, make the dressing.
  4. Add to a blender the zest & juice of 1 lemon, 1/2 cup finely grated parmesan, Dijon mustard and a big dash of black pepper.
  5. Blend until smooth, about 20 seconds. With the motor running, remove the lid and slowly pour in 1/4 cup of olive oil. After the oil is added, continue blending until creamy and emulsified, about 30 seconds more.
  6. Using a sharp knife, finely shred the sprouts from the top to the base and place in a large bowl.
  7. Add the dressing and the croutons and toss until well-coated. Cover with extra parmesan and voila!


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