Brussels Sprouts Caesar Salad

This post comes from our contributor Jill of a Better Happier St. Sebastian!

Brussels Sprouts Caesar Salad

2.5 cups Brussels sprouts

1 egg, hardboiled and shelled

1 tbs olive oil

2 tbs fresh grated Parmesan

3 tbs creamy caesar dressing, or to taste

1 large rosemary roll, or multigrain roll, cubed

salt and pepper

Wash and dry Brussels sprouts. Using a sharp knife, trim the end of the sprout and remove outer leaves. Score bottom of sprouts and remove leaves, set aside into a large bowl. Meanwhile, heat olive oil in a medium skillet over high heat. When shimmering, place cubed bread into skillet and season generously with salt and pepper. Cook until golden browned, tossing frequently, about 5 minutes. Set aside to cool.

To assemble salad, toss Brussels sprouts with dressing, top with grated Parmesan and using a box grater, grate hard boiled egg over salad. Top with croutons and serve.

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Creamy Caesar Dressing

Makes approximately 1/3 cup

2 tbs extra virgin olive oil

1 tbs grated Parmesan cheese

2 tbs Greek yogurt

1 clove garlic

1 tsp champagne vinaigrette

1 tsp anchovy paste

1 tsp dijon mustard

salt and pepper

Directions

In a small nonreactive bowl, mash garlic then whisk to combine Greek yogurt, olive oil, parmesan, anchovy paste, dijon and salt and pepper.

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For more of Jill’s recipes visit her blog A Better Happier St. Sebastian.

More brunch-ready recipes from the BLDG 25 Blog!

Comments

  1. Do you use champagne vinegar? or champagne vinegarette? I was curious because the champagne vinegarette probably also has olive oil and salt and pepper in it which is in the creamy caesar dressing recipe. Looks so good!!

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