Name: Brussels Sprouts Caesar Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: For the breadcrumbs -; 2 tablespoons unsalted butter -; 1/2 cup Panko breadcrumbs -; 1 teaspoon fresh lemon zest -; 1/2 teaspoon salt -; 1/2 teaspoon freshly ground black pepper -; For the salad -; 2 pounds Brussels sprouts (see Recipe Note) -; 2 tablespoons roughly chopped flat parsley leaves -; 2 tablespoon olive oil -; 2 tablespoons finely grated Parmesan cheese, plus more for serving -; 2 tablespoons fresh lemon juice -; For the dressing -; 1/3 cup mayonnaise -; 1 teaspoon Dijon mustard -; 2 cloves garlic, grated -; 3 tablespoons lemon juice -; 2 teaspoons Worcestershire sauce -; 1/2 cup finely grated Parmesan cheese -; 3 tablespoons olive oil -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Brussels Sprouts Caesar Salad

1. For the breadcrumbs -

2. 2 tablespoons unsalted butter -

3. 1/2 cup Panko breadcrumbs -

4. 1 teaspoon fresh lemon zest -

5. 1/2 teaspoon salt -

6. 1/2 teaspoon freshly ground black pepper -

7. For the salad -

8. 2 pounds Brussels sprouts (see Recipe Note) -

9. 2 tablespoons roughly chopped flat parsley leaves -

10. 2 tablespoon olive oil -

11. 2 tablespoons finely grated Parmesan cheese, plus more for serving -

12. 2 tablespoons fresh lemon juice -

13. For the dressing -

14. 1/3 cup mayonnaise -

15. 1 teaspoon Dijon mustard -

16. 2 cloves garlic, grated -

17. 3 tablespoons lemon juice -

18. 2 teaspoons Worcestershire sauce -

19. 1/2 cup finely grated Parmesan cheese -

20. 3 tablespoons olive oil -

How to cook deliciously - Brussels Sprouts Caesar Salad

1. Stage

Toast the breadcrumbs: Add the butter to a large frying pan set over medium heat. Once the butter is melted, add the breadcrumbs and stir often until they are a deep golden brown, about 5 minutes. Transfer to a bowl and stir in the lemon zest, salt, and black pepper. Set aside.

2. Stage

Prep the Brussels sprouts: To shave the Brussels sprouts, slice them in half through the stem end. Lay each half flat side-down and slice them thinly into 1/8-inch ribbons. You can toss the tough stem end. Transfer the ribbons into a large bowl. Add the parsley and olive oil. Toss until evenly coated. Add the grated Parmesan and toss again to coat. Add the lemon juice, toss once more, and set aside while you prepare the dressing.

3. Stage

Make the dressing: Add the mayonnaise, Dijon mustard, garlic, lemon juice, Worcestershire sauce, and Parmesan to a small bowl and whisk until combined. Stream in the olive oil while whisking. The dressing should be thick but pourable. If too thick and creamy, add more olive oil, a tablespoon at a time until it thins out enough that you can drizzle it on itself.

4. Stage

Assemble the salad and serve: Right before serving, toss the Brussels sprouts with the dressing. Transfer to a serving plate or bowl, if desired, then top with the lemony breadcrumbs. The salad will keep for up to a day in an airtight container in the fridge. The breadcrumbs will lose their crunch, but they’ll still be delicious. Did you love the recipe? Leave us stars below!