Brussel Sprout Salad
User Reviews
5
Brussel Sprout Salad
Description
The Brussels sprout salad starts with finely sliced sprouts, either by mandolin or careful knife slices, to separate the leaves and reduce bitterness. The dressing is a blend of olive oil, avocado mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic for a tangy, creamy Caesar flavor without traditional dairy.
Homemade croutons, sautéed cubed sourdough bread with olive oil, salt, pepper, and garlic powder, add a toasted crunch, balancing the salad’s textures. Parmesan cheese shavings finish the dish with a savory note. Assembly involves tossing sprouts with dressing, then topping with croutons and cheese.
This salad is versatile as a side or light main, and serving it cold or at room temperature allows the flavors to meld without wilting the sprouts quickly. It benefits from preparation ahead, as sprouts retain their crispness if sliced early, and the dressing can be refrigerated up to two weeks.
Slice Brussels sprouts up to three days in advance to maintain texture.Store leftovers in an airtight container; salad lasts 3-4 days refrigerated even with dressing.Prepare dressing ahead and keep refrigerated up to two weeks.
Ingredients
- 1 pound Brussels sprouts
- 1/4 cup caesar dressing see below
- 6-8 lices sourdough bread or other crusty bread
- 3 tablespoons olive oil
- salt
- black pepper
- 1/2 teaspoon garlic powder
- Parmesan Cheese for serving, grated
Caesar dressing
- 1/3 cup olive oil
- 1/4 cup avocado mayonnaise dairy-free
- lemon juice of 1
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 garlic minced, cloves
Instructions
- To prepare the brussel sprouts, you can use a mandolin to thinly slice them, or you can cut them in half lengthwise and then hold by stem end and cut very thin slices. Toss with your hands or tongs in a bowl to separate the leaves.
- To make the salad dressing, whisk the ingredients together in a bowl until well incorporated. I also like to use my mini blender which blends the garlic well.
- To make the croutons, heat the olive oil in a skillet over medium high heat. Add the cubed bread, season with salt, pepper and garlic powder, and fry in the pan until golden brown and crunchy. Set aside.
- To assemble the salad, divide brussel sprout into bowls, top with dressing, croutons and shaved Parmesan cheese.
- Serve cold or at room temperature.
Notes
- You can slice the Brussels sprouts up to 3 days ahead; they retain their crunch and color well.
- Store leftovers with dressing in an airtight container for 3-4 days in the refrigerator.
- Caesar dressing made for this salad keeps refrigerated for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 505kcal | 25% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 33g | 51% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 7mg | 2% |
| Sodium | 539mg | 22% |
| Potassium | 375mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 64.6mg | 72% |
| Calcium | 66mg | 7% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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