Description
Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you’ve never liked Brussels sprouts, you’re going to now–you’re welcome.
Ingredients
- ½ baguette, cut into cubes, divided
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 slices bacon, divided
- 2 anchovy fillets
- 6 cloves garlic, finely minced or grated
- 2 teaspoons Dijon mustard
- ½ cup mayonnaise
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 2 lemons, juiced
- ¼ teaspoon Worcestershire sauce
- salt and ground black pepper to taste
- 2 pounds Brussels sprouts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss baguette cubes with olive oil
- 1/4 teaspoon salt
- and 1/4 teaspoon pepper
- in a large bowl. Place on a baking sheet.
- Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
- Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted
- about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
- Mash anchovy fillets
- garlic
- and mustard together with a fork in a large salad bowl. Add mayonnaise
- 1/2 of the Parmigiano-Reggiano cheese
- lemon juice
- Worcestershire
- and season with salt and pepper. Whisk dressing until well combined.
- Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese
- croutons
- and bacon on top.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 55 mins
Servings: 6