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Crispy Brussels Sprouts Caesar Salad Recipe
Ash Tyrrell

Crispy Brussels Sprouts Caesar Salad Recipe

I knew I had to reinvent my salad game when I first tried this Brussels Sprouts Caesar Salad. After mixing those shredded sprouts with creamy dressing and crunchy sourdough croutons, I fell in love instantly.
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1½ pounds Brussels sprouts trimmed and shredded – Fresh sprouts work best for crunch and texture. Avoid frozen ones because they become watery.
  • 1½ cups torn sourdough bread – Sourdough creates flavorful crispy croutons with a slight tang.
  • 1 tablespoon olive oil for croutons – Helps the bread toast evenly and turn golden brown.
  • 1 teaspoon kosher salt for croutons – Enhances flavor and balance.
  • ½ teaspoon black pepper for croutons – Adds mild spice.
  • Juice of 1 lemon – Gives brightness and classic Caesar-style tang.
  • 2 tablespoons tahini – Makes the dressing creamy without using eggs.
  • 1 teaspoon Dijon mustard – Adds depth and slight heat.
  • 2 garlic cloves minced – Brings bold savory flavor.
  • 1 tablespoon chopped capers – Replaces anchovy flavor with salty richness.
  • ½ teaspoon kosher salt for dressing – Balances all flavors.
  • ¼ teaspoon black pepper for dressing – Adds subtle warmth.
  • 2 tablespoons olive oil for dressing – Smooths and blends the dressing.
  • ¼ cup chopped fresh parsley – Adds freshness and color.
  • 2 scallions thinly sliced – Provides mild onion flavor.
  • ⅓ cup freshly grated Parmesan cheese plus extra for serving – Freshly grated cheese melts slightly and tastes richer.

Method
 

  1. Start by preheating your oven and preparing the croutons. Toss the torn sourdough with olive oil, salt, and pepper. Spread it evenly on a baking sheet so each piece can crisp properly. Bake until golden and crunchy, stirring once for even browning.
  2. In a bowl, whisk together lemon juice, tahini, Dijon mustard, garlic, capers, salt, pepper, and olive oil. Keep whisking until the mixture becomes smooth and creamy. Taste and adjust seasoning if needed. The dressing should be tangy, rich, and balanced.
  3. Place the shredded Brussels sprouts in a large bowl. Add parsley, scallions, Parmesan, and cooled croutons. Pour the dressing over the top and toss everything together until evenly coated. Sprinkle extra Parmesan before serving for added flavor and presentation.

Notes

  • I always shred the Brussels sprouts fresh to keep them crisp and flavorful.
  • I make sure the croutons are deeply golden for the best crunch.
  • Letting the dressing sit for a few minutes before using improves the taste.
  • I prefer tossing the salad just before serving to maintain texture.
  • Adding freshly ground black pepper right before serving enhances flavor.