Description
This Brussels Sprout Caesar Salad is a fresh and vibrant twist on the classic Caesar, featuring shredded Brussels sprouts, crunchy homemade sourdough croutons, and a creamy tahini-based dressing with a zingy lemon and caper flavor. Ready in just 25 minutes, it's a perfect healthy and flavorful side or light main dish for four servings.
Ingredients
Croutons
- 1-1/2 cups torn sourdough bread
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Dressing
- Juice of 1 lemon
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon chopped capers
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Salad
- 1-1/2 pounds Brussels sprouts, trimmed and shredded
- 1/4 cup chopped parsley
- 2 scallions, thinly sliced
- 1/3 cup grated Parmesan cheese (plus more for serving)
Instructions
- Make the Croutons: Preheat your oven to 375°F (190°C). Toss the torn sourdough bread pieces with 1 tablespoon of olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a large baking sheet, spreading them out in a single layer to ensure even toasting. Bake for 12-15 minutes until golden brown and crisp, flipping once halfway through for even color.
- Prepare the Dressing: In a small bowl, whisk together the lemon juice, tahini, Dijon mustard, minced garlic, chopped capers, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 2 tablespoons olive oil until the dressing is smooth and fully combined.
- Assemble the Salad: In a large bowl, combine the shredded Brussels sprouts, chopped parsley, thinly sliced scallions, grated Parmesan cheese, and the toasted croutons. Drizzle the prepared dressing over the salad and toss well to coat everything evenly. Serve topped with additional Parmesan cheese for extra flavor.
Notes
- Use day-old sourdough bread for the best crouton texture.
- Shred the Brussels sprouts finely for easier eating and better dressing coverage.
- Adjust the amount of garlic in the dressing according to your taste.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- For a nut-free option, ensure the tahini is sourced from a nut-free facility.
