This Brussels Sprouts Caesar Salad is a twist on the Caesar Salad is perfect for that sticky in-between Christmas and New Year week where you want to start about eating healthily but for some reason you also still have a random bag of brussels in the back of the fridge. I’m a huge Caesar salad fan and if it’s on a menu I will order it but I am very fussy about the dressing. For me it’s not necessarily about authenticity (as a lapsed vegetarian I am happy to do with the anchovy) but for me it has to be thick and tangy with a cheesy bite. I hate a limp, runny caesar dressing. There’s no call for it.
Prep: 10 mins
Cooking time: 20 minutes
FOR THE CAESAR DRESSING
- 2 tablespoons Greek Yoghurt
- 1 teaspoon dijon mustard
- 1 teaspoon olive oil
- 1 garlic clove
- 2 tablespoons mayonnaise
- the zest and juice of half a lemon
- 100g parmesan – finely grated
- 1 teaspoon capers
- a large handful chopped fresh basil
- salt and pepper
- some stale bread – torn into chunks
- a handful of brussels sprouts – halved
- a generous drizzle of olive oil
- a generous drizzle of chilli oil
- 50g grated parmesan
- Salt and pepper
FOR THE SALAD
- 2 x baby gem lettuce – chopped into wedges
- 1 x 300g bag of baby brussels (sliced)
- 100g frozen peas – defrosted
- 1 avocado – chopped
Start by tearing up chunks of bread for croutons. I’m using some ‘about to go stale’ sourdough but any bread would work. Place into a roasting tin along with the halved brussels. Drizzle with olive oil and chilli oil and grind on some salt and pepper.
Sprinkle with the parmesan, toss well and bake on 180c (fan) until golden. (roughly 20 mins)
For the dressing whizz up the ingredients in a blender until smooth. It needs to be on the tangy side of ‘blow your head off.’ You may want to add some more lemon juice or mayo depending on how sweet you like it. Season generously with freshly ground salt and pepper.
Then just build your salad. I like to use large leaves as a base then throw in the Brussels, peas and avocado. Add a generous spoonful or two of the dressing and then add the crispy croutons at the end (still warm from the oven if I can help it.)
The dressing can be made a day in advance and kept in an air tight container in the fridge.
For more salad recipes, check these out on Dom in the Kitchen.
Eat and of curse, enjoy!