Shaved Brussels Sprouts Caesar Salad
A twist on the classic Caesar Salad that includes shaved Brussels Sprouts, chopped kale, browned butter bread crumbs, and an easy homemade caesar dressing made with mayonnaise!
Servings: 4
Calories: 874kcal
Ingredients
For the Caesar Dressing
- 1 cup mayonnaise Duke's, preferably
- 1 whole lemon juiced
- 2 tsp. anchovy paste
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 - 1 ¼ cups shredded parmesan
For the Salad:
- 3 tablespoon butter
- ½ cup plain bread crumbs
- 1 pound Brussels sprouts
- 1 bunch kale
- ½ cup shredded parmesan
Instructions
For the Caesar Dressing:
- In the bowl of a food processor, blend all of the ingredients for the dressing, except the parmesan, together until smooth. Add the parmesan and pulse to combine. Season with salt and pepper, to taste.
For the Salad:
- In a small saucepan, heat the butter over medium-high heat until melted. Keep heating, until butter beings to bubble. Swirl pan, cooking continuously, until bubbling subsides and butter begins to turn brown and become fragrant. Immediately, lower heat and add breadcrumbs, tossing to coat. Cook breadcrumbs, stirring occasionally, until golden brown and toasted. Remove from pan to cool.
- Using a very sharp kitchen knife, mandolin, or the slicing attachment of your food processor, shave the Brussels sprouts into thin pieces and place in a large salad bowl or serving tray. Chop the kale into fine pieces and place in bowl, along with parmesan and toasted bread crumbs. Toss to combine before adding dressing and tossing to coat greens generously. Serve immediately.
Notes
Dressing can be made up to 5 days ahead and stored in the fridge until ready to use.
Nutrition
Serving: 1g | Calories: 874kcal | Carbohydrates: 26g | Protein: 35g | Fat: 72g | Saturated Fat: 24g | Cholesterol: 107mg | Sodium: 1748mg | Potassium: 743mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4989IU | Vitamin C: 135mg | Calcium: 906mg | Iron: 4mg