Brussels Sprouts Caesar Salad Recipes

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BRUSSELS SPROUTS CAESAR



Brussels Sprouts Caesar image

This is one of my favorite recipes that is perfect for any season. These are rich and tangy and smoky brussels and I've found this is my favorite way to prepare them. Coat with bread crumbs and serve warm or cold.

Provided by Allen Norvick

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 40m

Yield 6

Number Of Ingredients 10

2 (16 ounce) packages Brussels sprouts
¼ cup olive oil, divided
2 teaspoons smoked paprika, divided
¼ teaspoon sea salt
¼ cup heavy whipping cream
3 tablespoons grated Parmesan cheese
1 tablespoon red wine vinegar
1 lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon brown mustard

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry completely.
  • Toss sprouts in a bowl with 1 tablespoon olive oil and 1 teaspoon paprika. Spread out on a baking sheet and sprinkle with sea salt.
  • Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
  • Whisk remaining 3 tablespoons olive oil, remaining 1 teaspoon paprika, heavy cream, Parmesan cheese, red wine vinegar, lemon zest and juice, garlic, and brown mustard together in a bowl.
  • Transfer whole sprouts and any loose leaves to a bowl; pour in cream mixture and toss to combine.

Nutrition Facts : Calories 198.5 calories, Carbohydrate 16.9 g, Cholesterol 15.8 mg, Fat 14 g, Fiber 6.9 g, Protein 6.7 g, SaturatedFat 4.1 g, Sodium 165.1 mg, Sugar 3.5 g

SHAVED BRUSSELS SPROUTS CAESAR SALAD



Shaved Brussels Sprouts Caesar Salad image

Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome.

Provided by Chef Sous Chef

Categories     Salad     Vegetable Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

½ baguette, cut into cubes, divided
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 slices bacon, divided
2 anchovy fillets
6 cloves garlic, finely minced or grated
2 teaspoons Dijon mustard
½ cup mayonnaise
1 cup grated Parmigiano-Reggiano cheese, divided
2 lemons, juiced
¼ teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 pounds Brussels sprouts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.
  • Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
  • Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
  • Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.
  • Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 36.3 g, Cholesterol 33.2 mg, Fat 29.2 g, Fiber 8.3 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 1028.3 mg, Sugar 4.4 g

SPICY BRUSSELS CAESAR SALAD



Spicy Brussels Caesar Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 19

4 tablespoons salted butter
1/2 clove garlic, grated
6 cups crusty bread, cut into 1-inch cubes
Kosher salt
1/4 cup finely grated asiago
1/2 cup mayo
1 1/2 tablespoons anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
2 lemons, zested and juiced
1 clove garlic, minced
1/2 fresh jalapeno pepper
3 large egg yolks, at room temperature
3/4 cup olive oil
1/2 cup grated asiago
Pinch kosher salt
Pinch freshly ground black pepper
2 pounds Brussels sprouts, trimmed

Steps:

  • For the croutons: Heat the butter in a skillet over low heat. Add the garlic. When the butter just starts to bubble, add the bread cubes and toss to coat. Season with salt. Cook, tossing frequently, until the croutons are golden brown, about 10 minutes. Remove to a bowl, add the asiago and toss.
  • For the Caesar dressing: Add the mayo, anchovy paste, Dijon, Worcestershire, cayenne, lemon zest and juice, garlic and jalapeno to a food processor. Pulse together, then add the egg yolks and blend. With the machine running, slowly drizzle in the oil to ensure the dressing is emulsified. Add the asiago and blend again.
  • Feed the trimmed sprouts though the shredder with the slicer attachment of a food processor (or slice with a very sharp knife or a mandoline) and put into a large bowl. Pour over some of the dressing and toss to coat. Add more dressing to your liking. Put onto a platter and garnish with the croutons.

BRUSSELS SPROUTS CAESAR SALAD



Brussels Sprouts Caesar Salad image

Make and share this Brussels Sprouts Caesar Salad recipe from Food.com.

Provided by iris5555

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 lb Brussels sprout, thinly sliced
1/3 cup mayonnaise
1/2 teaspoon Dijon mustard
3/4 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
6 anchovies packed in oil, chopped and mashed
6 dashes hot sauce
salt, to taste
pepper, to taste
1/2 cup grated parmesan cheese

Steps:

  • Heat a large saute pan over medium high heat for 1 minute.
  • Add olive oil, followed by sliced Brussels sprouts.
  • Cook, stirring occasionally for 7 to 9 minutes, until sprouts are lightly charred.
  • After removing from heat, transfer to a large bowl.
  • In a small bowl, whisk mayo, mustard, Worcestershire sauce, lemon juice, garlic, anchovies and hot sauce.
  • Pour dressing over the Brussels sprouts and gently toss to combine.
  • Add salt and pepper to taste.
  • Sprinkle with grated Parmesan.
  • Serve warm.

Nutrition Facts : Calories 170.4, Fat 11.5, SaturatedFat 3.4, Cholesterol 16.1, Sodium 455.2, Carbohydrate 9.4, Fiber 3, Sugar 2.4, Protein 9.5

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