Brussels Sprout Caesar Recipe

Trim and slice Brussels sprouts

Remove any yellow or damaged outer leaves from the Brussels sprouts. Trim the stem ends, then halve each sprout lengthwise and thinly slice crosswise so strands form (a mandoline or sharp chef's knife works best). Aim for about 6 cups sliced.

If using romaine, core and thinly slice or roughly chop and combine with the sliced Brussels sprouts in a large mixing bowl. This adds a lighter texture but is optional.

Add the dried cranberries and 3 tablespoons of coarsely chopped candied almonds to the bowl. Reserve additional candied almonds for garnish.

In a medium bowl, whisk together 1 cup mayonnaise and 1 tablespoon Greek yogurt until smooth. The yogurt lightens the dressing and adds tang.

Add 2 teaspoons finely minced anchovy fillets, 1 teaspoon minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice, and 1 teaspoon red wine vinegar. Whisk to combine thoroughly.

While whisking, slowly drizzle in 2 tablespoons olive oil to emulsify. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper (adjust to taste). Taste and add up to 1 tablespoon more lemon juice or a pinch more salt if needed. The dressing should be bright, savory, and slightly tangy.

Stir in 1 cup freshly grated Parmesan cheese and 1 teaspoon lemon zest into the dressing, reserving a small handful of cheese for finishing.

Pour about three-quarters of the dressing over the Brussels sprout mixture. Start with less; you can always add more. Using tongs or salad forks, toss vigorously until the shredded sprouts are evenly coated and slightly softened by the dressing (about 30–45 seconds).

Taste and adjust seasoning: add more dressing, salt, pepper, or lemon juice as desired. If the salad seems dry, add the remaining dressing but go sparingly to avoid overpowering the cranberries and candied almonds.

Transfer to a serving platter or bowl. Sprinkle remaining Parmesan shavings, the reserved candied almonds, and extra dried cranberries on top. Finish with a few grinds of fresh black pepper.

For extra texture, toast the candied almonds briefly in a dry skillet over medium heat for 1–2 minutes, shaking the pan, then cool and chop. This intensifies flavor but watch carefully to avoid burning the sugar coating.

If you prefer a warm component, briefly sauté the sliced sprouts in 1 tablespoon olive oil over medium-high heat for 2–3 minutes until just tender, cool slightly, then toss with dressing and remaining ingredients.