Caesar salad gets a hearty upgrade in this extra lemony Brussels sprouts caesar salad with crispy bacon, toasted pine nuts, and a creamy, dairy-free Caesar dressing. This sturdy, flavorful salad holds up beautifully after dressing and makes a great prep ahead option for entertaining or meal prep.
For the dressing:
- 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)
For the salad:
- 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)
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.
Calories: 292kcal Carbohydrates: 18g Protein: 8g Fat: 23g Trans Fat: 0.03g Cholesterol: 11mg Sodium: 507mg Fiber: 6g Sugar: 4g Vitamin C: 114mg