This Brussels Sprout Caesar salad is creamy, crunch, and delicious. It takes less than 30 minutes to make, is anchovy-free, and can be enjoyed all week long. It’s the perfect meal prep lunch!
INGREDIENTS
Salad:
1 lb trimmed and halved brussels sprouts
¼ cup grated, shredded or shaved parmesan for serving
Croutons:
8 oz finely cubed sourdough or similar bread (3 cups cubed)
2 tbsp olive oil
½ tsp salt
½ tsp dried parsley
¼ tsp pepper
¼ tsp garlic powder
Dressing :
½ cup mayonnaise
2 tbsp freshly squeezed lemon juice
1 ½ tsp Worcestershire sauce (make sure it’s anchovy free if you have an allergy/don’t eat fish)
2 large or 3 small garlic cloves, grated
¾ tsp dijon mustard
¾ tsp white vinegar
⅓ cup grated parmesan cheese
¼ tsp black pepper
Pinch of salt
INSTRUCTIONS
- Preheat oven to 375˚F.
- Slice bread into ¼” cubes. In a medium bowl, whisk together olive oil, salt, parsley, pepper, and garlic powder, then add in bread cubes and toss to coat. (It’s easiest to use your hands for this).
- Transfer to a sheet pan and bake for 17-20 minutes, stirring halfway, until light golden brown and toasted.
- Whisk together all dressing ingredients.
- Trim the ends of the brussels sprouts and cut in half (this way, you don’t end up with any huge shreds).
- Using the shredder attachment on your food processor, a mandoline, a knife, shred your brussels sprouts into 1/16” shreds. You can also buy a bag of pre-shredded brussels sprouts at most grocery stores.
- Add the brussels sprouts to a large bowl and toss really well with the dressing until all shreds are evenly coated. Top with croutons and more parmesan.
