Brussels Caesar Salad Recipe
Shaved brussels sprouts, carrots & red cabbage on bed of spring mix with fresh grated parmesan, rye croutons & housemade caesar dressing
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Ingredients
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Salad Components
Method
Preparation
- 1
Prepare the Vegetables
Shave the Brussels sprouts using a mandoline or a sharp knife. Grate the carrot and thinly slice the red cabbage. In a large bowl, combine the shaved Brussels sprouts, grated carrot, and sliced red cabbage.
- 2
Make the Croutons
Preheat your oven to 375°F (190°C). Cut the rye bread into cubes and toss with a bit of olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-15 minutes or until golden and crispy.
- 3
Prepare the Dressing
In a small bowl, whisk together your housemade Caesar dressing or use a store-bought version. If you're making it from scratch, combine mayonnaise, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and Parmesan cheese.
- 4
Assemble the Salad
In a large serving bowl, place the spring mix as the base. Top it with the Brussels sprout mixture, croutons, and fresh grated parmesan. Drizzle with Caesar dressing and toss gently to combine.
- 5
Serve
Serve immediately and enjoy your Brussels Caesar Salad!