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SideChef
Recipes
American
Brussels Sprout "Caesar" Salad
Recipe

13 INGREDIENTS • 11 STEPS • 30MINS

Brussels Sprout "Caesar" Salad

4.4
11 ratings
Community Pick
Community Pick
Brussel Sprouts Caesar Salad: Shredded, fresh Brussel sprouts are tossed with a simple homemade dressing and shaved Parmesan cheese.
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Sproutworks
Sproutworks is a quick-serve sandwich, soup and salad shop. Menu offerings rotate daily, and items range in influence from Asian to the Mediterranean.
Brussel Sprouts Caesar Salad: Shredded, fresh Brussel sprouts are tossed with a simple homemade dressing and shaved Parmesan cheese.
30MINS
Total Time
$1.80
Cost Per Serving
Ingredients
Servings
4
US / Metric
Brussels Sprouts
3 1/3 cups
Brussels Sprouts
Hazelnuts
2 Tbsp
Hazelnuts
Salt
1 Tbsp
Salt
Ground Black Pepper
1 Tbsp
Ground Black Pepper
Parmesan Cheese
1 1/3 cups
Parmesan Cheese, grated
Lemon
1/2
Lemon
Fresh Parsley
1/2 cup
Fresh Parsley
or Flat-leaf Parsley
Olive Oil
3/4 cup
Olive Oil
Garlic
1 clove
Large Garlic
Shallot
1
Shallot
Anchovy
3 1/2 Tbsp
Anchovies
Parmesan Cheese
to taste
Parmesan Cheese, grated
Hazelnuts
to taste
Hazelnuts
Nutrition Per Serving
VIEW ALL
Calories
593
Fat
56.4 g
Protein
15.5 g
Carbs
9.2 g
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Brussels Sprout "Caesar" Salad
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Sproutworks
Sproutworks is a quick-serve sandwich, soup and salad shop. Menu offerings rotate daily, and items range in influence from Asian to the Mediterranean.
Cooking InstructionsHide images
step 1
Wash and remove the outer leaves from the Brussels Sprouts (3 1/3 cups).
step 1 Wash and remove the outer leaves from the Brussels Sprouts (3 1/3 cups).
step 2
Using a mandoline, hold the brussels sprouts by the stem and thinly slice them into a large bowl. If you do not have a mandoline, hold the brussels sprouts by the stem and thinly slice them with a sharp knife.
step 2 Using a mandoline, hold the brussels sprouts by the stem and thinly slice them into a large bowl. If you do not have a mandoline, hold the brussels sprouts by the stem and thinly slice them with a sharp knife.
step 3
Go through the bowl and remove any tough bits of stem.
step 3 Go through the bowl and remove any tough bits of stem.
step 4
Juice the Lemon (1/2) into a large enough jar or pitcher to make the dressing.
step 4 Juice the Lemon (1/2) into a large enough jar or pitcher to make the dressing.
step 5
Add the Garlic (1 clove), Salt (1 Tbsp), Fresh Parsley (1/2 cup), Olive Oil (3/4 cup), Parmesan Cheese (1 1/3 cups), Ground Black Pepper (1 Tbsp), Shallot (1), and Anchovies (3 1/2 Tbsp) to the same jar.
step 5 Add the Garlic (1 clove), Salt (1 Tbsp), Fresh Parsley (1/2 cup), Olive Oil (3/4 cup), Parmesan Cheese (1 1/3 cups), Ground Black Pepper (1 Tbsp), Shallot (1), and Anchovies (3 1/2 Tbsp) to the same jar.
step 6
Using an immersion blender, blend everything together until the dressing is smooth and fully combined.
step 6 Using an immersion blender, blend everything together until the dressing is smooth and fully combined.
step 7
Add more Parmesan Cheese (to taste) over the shaved brussels sprouts.
step 7 Add more Parmesan Cheese (to taste) over the shaved brussels sprouts.
step 8
Roughly chop the Hazelnuts (2 Tbsp) and add them to the brussels sprouts.
step 8 Roughly chop the Hazelnuts (2 Tbsp) and add them to the brussels sprouts.
step 9
Add the dressing to the bowl.
step 9 Add the dressing to the bowl.
step 10
Toss the salad together, until everything is evenly coated.
step 10 Toss the salad together, until everything is evenly coated.
step 11
Top with additional Parmesan Cheese and Hazelnuts (to taste). Serve and enjoy!
step 11 Top with additional Parmesan Cheese and Hazelnuts (to taste). Serve and enjoy!
Tags
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American
Gluten-Free
Lunch
Christmas
Low-Carb
Shellfish-Free
Salad
Side Dish
Thanksgiving
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