Caesar salad was my gateway salad, the one that convinced me lettuce could be more than something soggy to pick off a burger. I gave the world of salads another shot after a few forkfuls of a delicious, creamy Caesar salad loaded with crispy croutons. This version has all the flavors I love, with a seasonal twist—it calls for shaved Brussels sprouts, a bold garlicky dressing, and a big pile of crunchy, lemony breadcrumbs. Add it to your favorite fall salad repertoire!
How to Shave Brussel Sprouts
The most difficult part of this salad is shaving the Brussels sprouts into thin ribbons, which isn't hard. You have some options:
- If you have a food processor with a slicer attachment, I would highly recommend using it. Give the sprouts a nice cold rinse, trim the bottoms, pull any sad looking leaves off, and pop them through the slicer.
- Use a sharp knife and a cutting board. Halve the sprouts through the stem-side, lay them flat-side down, and slice them thinly into 1/8-inch ribbons.
- Not too confident with your knife skills or simply want to cut down on prep time? Buy shaved Brussels sprouts from your grocery store.
Prepare the Dressing and Breadcrumbs Ahead of Time
Certain parts of this salad can be prepared ahead of time, which is helpful for when you’re serving it at a dinner party.
- The dressing can be made up to 3 days in advance, but make sure to whisk it really well before serving.
- The breadcrumbs can also be made up to 3 days in advance, but add the lemon zest just before using to keep the breadcrumbs crunchy. Also, store the breadcrumbs in a sealed container, but only after they’ve cooled completely.
So Many Variations to Try
There are tons of ways to make this salad your very own.
- Try other brassicas: Kale Caesar salad is one of the best salads I’ve ever had. You can use kale sliced into thin ribbons in this recipe. Broccoli and other unexpected choices like kohlrabi, cauliflower, white or pointed cabbage, napa cabbage, or even collard greens are delicious options.
- Roasted Brussels sprouts: Skip the hassle of shredding the Brussel sprouts! Here’s another delicious take: roast whole or halved Brussels sprouts until crisp with just olive oil and salt. Cool to room temperature, toss with the dressing, and top with the breadcrumbs. Yum!
- Make it a main: Salads are typically sides, but you can swing it as a main if served with some protein. Try grilled or pulled chicken breast, sautéed shrimp, a poached or jammy egg, or crispy chickpeas.
- Croutons: If you’re a huge fan of croutons, forget the breadcrumbs and toss your favorite store bought or homemade croutons with fresh lemon zest before adding them to the salad.
- Homemade Caesar dressing: There’s nothing better than homemade Caesar dressing, so I understand if you’d prefer to make your own.
Salad Recipes For Fall
Brussels Sprouts Caesar Salad
If you have a food processor with a slicer attachment, use it! It will save you lots of prep time. Another option: some grocery stores carry shaved Brussel sprouts—find it where you’d find bagged salad kits. You’ll need about 24 ounces of pre-shaved Brussels.
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 tablespoons 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 fresh lemon juice
2 teaspoons Worcestershire sauce
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
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.
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.
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.
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!
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 3g||12%|
|Total Sugars 3g|
|Vitamin C 75mg||373%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|