Brussels Sprout Caesar Salad
If you think Brussels sprouts are only good for Christmas dinner or traumatising children, this salad is here to change your mind. It’s crunchy, zesty, cheesy, and full of those smug health vibes we all chase after the weekend. The real star? Crispy, golden sourdough croutons that could win over even the most committed sprout sceptic.
Tossed with a lemony Parmesan dressing that hits all the right notes, this salad is ideal for a light lunch, BBQ side, or smug meal prep moment. It’s fresh, punchy, and surprisingly addictive - yes, we’re still talking about Brussels sprouts.
Ingredients:
- 4 slices of sourdough bread, 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)
- Salt and Pepper for seasoning
Instructions:
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Preheat your oven: Set your oven to 200°C.
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Prepare the croutons: Spread the torn sourdough pieces onto a baking tray in an even layer. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to combine. Bake, tossing halfway through, until the bread is browned and crisp, about 12 minutes.
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Make the dressing: While the croutons are baking, zest and juice 1 lemon into a blender. Add 1/2 cup of finely grated Parmesan, 1 tablespoon of Dijon mustard, and a generous dash of black pepper. Blend until smooth, about 20 seconds. With the motor running, slowly pour in 1/4 cup of olive oil. Continue blending until the dressing is creamy and emulsified, about 30 seconds more.
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Shred the Brussels sprouts: Using a sharp knife, finely shred the Brussels sprouts from the top to the base and place them in a large bowl.
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Combine and serve: Add the freshly made dressing and the croutons to the shredded Brussels sprouts. Toss until everything is well-coated. Finish with an extra sprinkle of Parmesan cheese and serve immediately.