Brussel Sprouts Caesar Salad

Brussel Sprouts Caesar Salad: Shredded, fresh Brussel sprouts are tossed with a simple homemade dressing and shaved Parmesan cheese. I bet you will never say you don’t like Brussel sprouts again!

This summer my husband and I snuck away for weekend while our children visited their Nana and Papa. We didn’t have anything spectacular planned. Just a night away where no dishes needed done and no children needed attended to. Oh, and sleeping in past 6 AM–we are quite the partiers, aren’t we?

We had a great time, but one thing that sticks in my memory more than anything else is a salad we had at the restaurant we choose. It was a lemon caesar salad with Brussel Sprouts, and it was heavenly. My husband, who has declared his HATRED of Brussel Sprouts for years, could not stop stealing a bite off my plate.

I was determined to recreate this salad and given that Brussel Sprouts are now in season, it seemed like the perfect time to experiment. And be sure to buy extra Brussel sprouts–to try them out in Roasted Shredded Brussel Sprouts from Perry’s Plate–that is the recipe that showed me that I actually LOVED Brussel sprouts (after hating eating them boiled growing up!) 

The process is simple.

Start by shredding the Brussel Sprouts. You can buy them pre-shredded, shred them in a food processor, or even slice them thinly by hand. 

Then I whisked up a simple vinaigrette of fresh lemon juice, olive oil, salt and pepper. I know it is not a traditional Caesar dressing, but it has the same flavor profile and works perfectly to cut through the Brussel sprouts. 

Generously shave Parmesan cheese over the salad and toss. 

The verdict?

Well, my kids scarfed it down, my husband said it had to become a weekly dinner staple and I served it to friends, whose eyes did roll back in their heads. I would call it a success.

And you will too!

5 from 2 votes

Print

Brussel Sprouts Caesar Salad

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Ingredients

• 1 pounds fresh brussel sprouts shredded
• 1 large lemon
• 1/3 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup freshly shaved Parmesan cheese

Instructions

1. Zest and juice the lemon. Whisk with olive oil and salt and pepper.
2. Toss with Brussel sprouts and Parmesan cheese.
3. Serve.

Looking for more tasty Brussel Sprout recipes?

Check these out from my friends with #FallFest:
Healthy Eats: 5 Healthier Ways to Spruce Up Brussels Sprouts
Creative Culinary: Bowtie Pasta with Bacon and Brussels Sprouts
The Fed Up Foodie: Beef and Brussels Sprouts Stew
Hey Grill Hey: Brown Sugar Bacon Brussels Sprout Bites
A Mind “Full” Mom: Brussels Sprouts Caesar Salad
Taste with the Eyes: Roasted Brussels Sprouts, Italian Sausage, Balsamic Syrup
The Mediterranean Dish: Fall Rotini Pasta Salad with Brussels Sprouts and Butternut Squash
The Mom 100: Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle
Pinch My Salt: Steamed Brussels Sprouts with Dilly Dip
Devour: Every Day We’re Brusselin’: 4 Craveable Brussels Sprout Salads
Swing Eats: Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta
In Jennie’s Kitchen: Pan Seared Cauliflower, Brussels Sprouts, Pear & Walnut Salad
FN Dish: 7 Recipes That Will Make Literally Anyone a Brussels Sprout Believer

Check out this recipe on Meal Plan Monday.