Your New Favorite Salad: Brussels Sprout Caesar

by Claire Thomas

Simple, fresh, and perfect for you Brussels sprouts lovers, this salad is an easy spin on a classic. If you really want to push it over the top and serve this as a main, add a poached egg and breadcrumbs. Enjoy!

Ingredients (Salad)

NOTE: Serves 2

4 cups Brussels sprouts, thinly sliced

1 tablespoon lemon juice

2 teaspoon chives

2 teaspoons parsley, finely chopped

3 tablespoons dressing

1/4 cup freshly grated parmigiano

Ingredients (Dressing)

1 egg

Juice of one lemon (about 2 tablespoons)

2 oil-packed anchovies

2 garlic cloves, minced

1 tablespoon whole grain mustard

1/4 cup extra-virgin olive oil

Salt and pepper

Directions

To make the dressing, whisk everything together in a bowl and set aside (the anchovies will dissolve as you whisk).

To make the salad, shave the Brussels sprouts with a mandolin or very thinly slice with a knife, crossways, so instead of slices of Brussels sprouts, you get looser shavings. Combine all of the ingredients in a bowl and mix lightly with your hands. Garnish with more grated parm.

Want more delicious recipes from Claire? Visit The Kitchy Kitchen.

What are you cooking at home this week? Tell us in the comments below.

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