Caesar Brussels Sprouts Salad
- July 2, 2025
- 0 Comments
Caesar Brussels Sprouts Salad
This salad only has a few ingredients but packs great flavor. I love a shaved brussels sprouts salad because are bright and crunchy, but have a little more heft than lettuce. If your food processor has a slicing disc, you can use that to quickly slice the sprouts. Otherwise, carefully use a mandoline slicer or a sharp knife. This recipe uses toasted panko breadcrumbs rather than croutons; although I love a good crouton, I like the way that breadcrumbs disperse more evenly throughout the salad, providing some extra flavor in every bite. Sometimes I serve this with a chicken cutlet on top, bumping it up from a salad to a full meal.
Ingredients
Method
- Cook the bacon according to the package instructions. My preferred method is to oven-bake by heating the oven to 400°F. Line a baking sheet with parchment paper, then lay the bacon on top. Cook the bacon for 10 to 15 minutes, or until it is cooked to your crispiness preference. Remove from the oven and place on a piece of paper towel. Once it is cool enough to touch, roughly chop.
- Melt the butter in a skillet over medium heat, then add the breadcrumbs. Stir the breadcrumbs frequently so they toast evenly and do not burn. Once they are golden brown, about 5 minutes, remove from the pan and set aside.
- Remove any browned leaves from the brussels sprouts. Use a mandoline slicer, the slicer disc on your food processor, or a sharp knife to carefully slice them. Toss any thick stems.
- Place the sliced brussels sprouts in a large bowl and add the bacon, breadcrumbs, and Parmesan. Toss with your favorite Caesar dressing, or make my Caesar vinaigrette by combining the ingredients in a bowl or jar and mixing until well-combined. Toss with the salad and serve.
Did you make this?
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