Why you’ll love this caesar salad with brussels sprouts
This salad combines two of my favorite side dish/salads. I love them so much that I probably make them more than I should, so I decided to do a little mash up for a nice change of pace. The result was a hearty salad that packs so much flavor, you might not know what to do.
I shredded a couple pounds of Brussels sprouts and topped with crispy bacon bits, toasted pine nuts and the extra lemon zest – from the lemons I used to make my dairy free caesar salad dressing. The extra toppings bring out different elements in the dressing, and the sprouts pair so well with all that umami.
More Brussels sprouts recipes: honey sriracha Brussels sprouts / Brussels sprouts with bacon / smoked Brussels sprouts / Brussels sprouts apple salad
Ingredient notes:
- Brussels sprouts – You want them shredded as thinly as possible for the best texture. I prefer to use a sharp knife to shred mine, but a mandolin would work well, too. You can also find shredded Brussels sprouts at your grocery store if you want to save some time.
- Anchovy paste – This is not something you can skip. Anchovy is actually what gives Caesar dressing its signature flavor. It’s usually near the tinned fish at your grocery store. If you can’t find it, you can finely mince anchovy fillets.
- Nutritional yeast – This adds a subtle cheesy, savory note to the dressing in place of Parmesan. You can find it in the organic/natural foods or sometimes the spice aisle at your grocery store. Since we aren’t going for a super traditional flavor, I think it’s ok to omit it in this recipe.
- Mayonnaise – I normally use traditional mayo, but if you need an egg free option, vegan mayo will work just as well.
- Dairy free parmesan – Violife and Follow Your Heart are both great, but Violife has a block of parm that is perfect for grating. If dairy is safe for you, freshly grated Parmesan would be delicious.
Melissa’s tips + tricks:
- Massage the Brussels sprouts well. Don’t skip this step. Massaging the olive oil and salt into the shredded sprouts for a minute or two softens them and mellows any bitterness. They should look and feel noticeably softer when you’re done.
- Make the dressing ahead of time. If you do any sort of meal prepping, making the dressing ahead of time is a great way to prep. It will keep for up to a week in the fridge. You can also toss the salad an hour or two ahead of eating, and it will still be great. Just hold off on the croutons until right before serving.
- Crush the croutons. This is a totally optional step, but if you’re using store bought croutons, I like to smash them up a bit to give them a smaller size. I like the texture it adds to the final salad, and it makes them feel a bit more like homemade.
Frequently asked questions
Can I make this salad ahead of time?
Sort of. This is one of the better salads for making ahead. The shredded Brussels sprouts don’t wilt the way romaine does, so you can dress the salad up to a couple of hours early. Just hold the croutons until you’re ready to serve so they stay crunchy.
Is this salad gluten free?
The dressing and salad are gluten free as written. You’ll just need to use gluten free croutons, which are easy to find at most grocery stores or simple to make at home with gluten free bread. If you’re going with store bought, you’ll want to double check the ingredients for milk.
More dairy free salad recipes: peach and prosciutto salad / pizza salad / sun dried tomato pasta salad / tropical salad with mango dressing
Ingredients
- 1/4 cup lemon juice - from zested lemons
- 1/4 cup olive oil
- 1/4 cup mayonnaise - or vegan mayo for egg free
- 1 clove garlic - minced
- 1 tablespoon Dijon mustard
- 1 tablespoon nutritional yeast
- 1 tablespoon anchovy paste
- 1/2 teaspoon coarse salt
- Black pepper - to taste
- 2 pounds Brussels sprouts - shredded
- 1 tablespoon olive oil
- 1/4 teaspoon coarse salt
- 2 lemons - zested, juice reserved for dressing
- 2-3 slices cooked thick-cut bacon - chopped or crumbled
- 1/3 cup pine nuts - toasted
- 1 cup store-bought or homemade croutons - lightly crushed
- 1/4 cup grated dairy free Parmesan - optional for topping
Instructions
- Make the dressing. In a small bowl, whisk the lemon juice, olive oil, mayonnaise, garlic, Dijon, nutritional yeast, anchovy paste, salt, and pepper together until smooth. Set aside.
- Prep the toppings. If needed, cook the bacon until it's nice and crispy. Toast the pine nuts in a small frying pan over low heat, stirring frequently, until golden brown and fragrant – about 5 minutes.
- Massage the Brussels sprouts. Using a chef's knife or mandolin, trim and thinly slice the Brussels sprouts. Add the shredded Brussels sprouts to a large mixing bowl and drizzle the with olive oil and add a pinch of salt. Use clean hands to massage the Brussels sprouts until they have softened.
- Assemble the salad. Add the prepared bacon, pine nuts, lemon zest and croutons to the bowl with the sprouts. Add about 3/4 of the dressing and toss to coat.
- Garnish and serve. If desired, add extra dressing and top with freshly grated dairy free parmesan, or serve both on the side.
