Crispy Brussels Sprouts Caesar Salad Recipe
arugula, parmesan cheese, toasted pistachios, toasted ciabatta crumbs, Caesar dressing
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Ingredients
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Salad Base
Toppings
Dressing
Method
Prepare Brussels Sprouts
- 1
Trim and Halve
Rinse the Brussels sprouts under cold water. Trim the stem ends and remove any damaged outer leaves. Cut each sprout in half lengthwise.
- 2
Roast
Preheat your oven to 200°C (400°F). Toss the halved Brussels sprouts in olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 20-25 minutes, or until they are crispy and golden brown, flipping halfway through.
Prepare Toppings
- 3
Toast Pistachios
In a dry skillet over medium heat, add the pistachios. Toast them for about 5-7 minutes, stirring frequently, until they are fragrant and slightly golden. Remove from heat and let them cool, then chop roughly.
- 4
Toast Ciabatta
Preheat your oven to 180°C (350°F). Cut ciabatta bread into small crumbs. Spread them on a baking sheet and drizzle with a little olive oil. Bake for about 10-15 minutes, or until golden and crispy, stirring halfway through.
Assemble Salad
- 5
Combine Ingredients
In a large bowl, combine the roasted Brussels sprouts, fresh arugula, and Caesar dressing. Toss gently to coat all the ingredients.
- 6
Top and Serve
Transfer the salad to a serving platter. Sprinkle the toasted pistachios, ciabatta crumbs, and shaved Parmesan cheese on top. Serve immediately.