The Best Brussels Sprouts Caesar Salad

updated Oct 29, 2019
Brussels Sprouts Caesar Salad

An easy Caesar salad made with shredded Brussels sprouts and homemade croutons.

Serves4 to 6

Prep10 minutes to 20 minutes

Cook12 minutes

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Credit: Shelly Westerhausen/Kitchn

Nothing against romaine, but Brussels sprouts give it some healthy competition when it comes to which base is best for Caesar salad. Shaved Brussels catch the creamy Parmesan dressing even better than lettuce leaves, resulting in a seasonal twist on the classic that’s sure to be a new family favorite.

Pre-Shredded Brussels Sprouts Are the Store-Bought Convenience You Need

The one tiny annoyance of any salad that calls for shaved Brussels sprouts is the actual shredding part. While it’s easy enough to use the slicing blade on your food processor, it’s still one more thing to wash after salad assembly. So go ahead and make life easier on yourself by reaching for the bags of pre-shredded Brussels sprouts that are readily available at most grocery stores. Grab bags that look fresh, though, because some can be a bit past their prime — resulting in shredded sprouts that are dried out and browned.

Credit: Shelly Westerhausen/Kitchn

Brussels Sprouts Caesar Salad

An easy Caesar salad made with shredded Brussels sprouts and homemade croutons.

Prep time 10 minutes to 20 minutes

Cook time 12 minutes

Serves 4 to 6

Nutritional Info


  • 4 ounces

    sourdough bread (about 1/4 of a loaf)

  • 1/4 cup

    plus 1 tablespoon olive oil, divided

  • 1/2 teaspoon

    kosher salt

  • 1 teaspoon

    freshly ground black pepper, divided

  • 2 medium


  • 1 ounce

    Parmesan cheese, finely grated (1/2 cup), plus more for shaving and serving

  • 1 tablespoon

    Dijon mustard

  • 2 (9-ounce) bags

    shaved Brussels sprouts


  1. Arrange a rack in the middle of the oven and heat the oven to 400°F.

  2. Tear 4 ounces sourdough bread into bite-sized pieces (about 3 cups). Place the bread on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to combine. Spread into an even layer. Bake, tossing halfway through, until browned and crisp, about 12 minutes total. Meanwhile, make the dressing.

  3. Prepare the following, adding them to a blender for the dressing: Finely grate the zest of 2 lemons to get 1 tablespoon zest, juice the lemons to get 1/4 cup juice, and finely grate 1 ounce Parmesan cheese (1/2 cup). Add 1 tablespoon Dijon mustard and the remaining 3/4 teaspoon black pepper. Blend until smooth, about 20 seconds. With the motor running, remove the inner cap on the lid and slowly pour in the remaining 1/4 cup olive oil. After the oil is added, continue blending until creamy and emulsified, about 30 seconds more.

  4. Open 2 (9-ounce) bags shaved Brussels sprouts and place in a large bowl. Add the dressing and the croutons and toss until well-coated. Transfer to serving bowls and top with shaved Parmesan.

Recipe Notes

Make ahead: The croutons can be made 1 week in advance and stored at room temperature in an airtight container. The dressing can be made 3 days in advance and refrigerated. Let the dressing come back to room temperature before using and whisk to combine if needed.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Starting with whole Brussels sprouts: Instead of pre-shredded Brussels sprouts, you can also use 2 pounds Brussels sprouts, ends trimmed and shredded in a food processor fitted with the slicing attachment.