Shaved Brussels Sprouts Caesar Salad

Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 459 Calories

Ingredients

• ¼ teaspoon salt
• 2 lemons, juiced
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon ground black pepper
• ½ cup mayonnaise
• salt and ground black pepper to taste
• ¼ teaspoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 2 anchovy fillets
• 2 pounds Brussels sprouts
• ½ baguette, cut into cubes, divided
• 8 slices bacon, divided
• 6 cloves garlic, finely minced or grated
• 1 cup grated Parmigiano-Reggiano cheese, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.

Step 3

Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.

Step 4

Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.

Step 5

Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.

Step 6

Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.