Brussel Sprout Caesar Salad
User Reviews
4.8
46 reviews
Excellent
Brussel Sprout Caesar Salad
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This Brussel Sprout Caesar Salad will knock your socks off. It'll completely transform everything you thought brussel sprouts and caesar salad could be!
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Ingredients
- 3 tbsp. olive oil
- salt to taste
- black pepper to taste
- 1 tbsp. garlic powder
- 1 tbsp. umani powder optional
- 4 cups Brussels sprouts thinly sliced
- 1 1/2 cups potato halved or quartered depending on size, mini
- 1 1/2 cups stale or regular bread cut into bite-size pieces
For the dressing:
- 2 tbsp. Vegan mayo
- 2 tbsp. olive oil
- 1 tbsp. Dijon mustard
- 1 tbsp. capers
- 1 tbsp. vegan Worchester sauce
- lemon juice of one
- salt to taste
- black pepper to taste
- 1 tsp garlic powder
- 1/4 - 1/2 cup Parmesan Cheese vegan or regular, shaved, to serve
Instructions
- Preheat the oven to 400F and live two baking sheets with parchment paper.
- To one baking sheet add the potatoes and bread. Dust with the 3 tbsp. of olive oil and salt and pepper. Cook for around 25-30 minutes, turning them occasionally to avoid any burning.
- To the other baking sheet add the brussel sprouts and dust with the garlic powder and umami powder. bake for 20 minutes and turn halfway through to promote even cooking. Watch closely to avoid burning.
- While that bakes, prepare the dressing by adding all the ingredients to a jar and shake to combine.
- Let the other ingredients cool, then combine everything in a large mixing bowl, drizzle with your desired amount of dressing and dust with the parmesan cheese.
- That. Is. It. You can thank me later by leaving a starred review and comment below ;)
Notes
- If you do not have lemon for the dressing you can use white vinegar.
- My favourite vegan parm is by VioLife
- You can omit the potatoes entirely if you don't fancy them, just use less dressing when drizzling at the end.
- The dressing with last 5 days in a tightly sealed jar in the fridge.
Genuine Reviews
User Reviews
Overall Rating
4.8
46 reviews
Excellent
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