Description
This Brussels Sprout Caesar Salad is a fresh, crunchy twist on the classic, made with finely shredded Brussels sprouts, crispy sourdough croutons, and a creamy halal Caesar dressing. Bold, flavorful, and perfect as a side or light meal.
Ingredients
- 2 cups sourdough bread, torn into small pieces
- 3 tablespoons olive oil, divided
- Kosher salt and black pepper, to taste
- 1 1/2 lbs Brussels sprouts, trimmed and shredded
- 3 tablespoons fresh parsley, finely chopped
- 1/2 cup grated parmesan cheese
- 1/2 cup Greek yogurt or halal mayonnaise
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 3 tablespoons fresh lemon juice
- 2 teaspoons coconut aminos (halal Worcestershire alternative)
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
Instructions
- Preheat oven to 220°C (425°F) and brush a baking sheet with olive oil.
- Toss sourdough bread with 2 tablespoons olive oil, salt, and pepper. Bake for 10–12 minutes, tossing halfway, until golden and crisp. Pulse into coarse crumbs if desired.
- Trim and finely shred the Brussels sprouts using a knife, mandolin, or food processor.
- In a large bowl, combine shredded Brussels sprouts with remaining olive oil, parsley, and parmesan cheese.
- In a separate bowl, whisk together yogurt (or mayo), Dijon mustard, garlic, lemon juice, coconut aminos, parmesan, salt, and olive oil until smooth.
- Toss the salad with the dressing just before serving.
- Top with crouton crumbs, extra parmesan, and freshly cracked black pepper if desired.
Notes
- For a warm version, roast shredded Brussels sprouts at 200°C (400°F) for 35–40 minutes, stirring occasionally.
- Use pre-shredded Brussels sprouts to save time.
- Avoid traditional Worcestershire unless certified halal.
- Blend dressing for extra smooth texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Bake, Toss
- Cuisine: American