Shaved Brussels Sprouts Caesar Salad Recipe

Ingredients

• 907 g (2 pounds)Brussels sprouts, washed and shaved
• ½ lemonlemon, juiced
• 120 ml (½ cup), or moreCaesar salad dressing
• 6–8 slicescooked bacon, diced
• 240 ml (1 cup)croutons
• 50 g (½ cup), or moreParmesan, freshly grated

Instructions

1. 1

   Toss with lemon

   Put the shaved Brussels sprouts in a large serving bowl. Add the lemon juice and toss until combined.

2. 2

   Add dressing

   Pour in the Caesar dressing and toss well to coat the sprouts.

3. 3

   Finish and serve

   Add the Parmesan, diced bacon and croutons, then toss to combine. If you like, finish with extra Parmesan before serving.

What is Brussels sprouts Caesar salad?

Caesar salad is a familiar American-style salad, traditionally made with romaine, a savoury dressing, Parmesan and croutons. This version uses shaved Brussels sprouts in place of the lettuce.

The sprouts have a sturdy texture that holds up well to creamy dressing. Lemon juice brightens the mixture, while bacon and croutons add salty flavour and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 267 calories, 11g protein, 20g carbs, 17g fat.

The Brussels sprouts and croutons contribute most of the carbohydrates, while the dressing, bacon and Parmesan provide much of the fat. Bacon and Parmesan also contribute protein. Pair a serving with a lean protein and extra vegetables if you want a more balanced plate.

Shaving the sprouts

Even slices: shave the washed sprouts as thinly as you can so they are easy to toss and eat. A sharp knife or a mandoline can do the job; use care with a mandoline.

Loose leaves: remove any damaged outer leaves before shaving. If some leaves fall away while cutting, they can go into the bowl with the rest.

Balancing the dressing

Lemon first: tossing the sprouts with lemon juice before adding dressing distributes the citrus throughout the salad. It also gives the sprouts a fresh, tangy note.

Dressing to taste: start with ½ cup, then add more if the salad looks under-dressed. Toss thoroughly so the dressing reaches the thinly sliced leaves.

Keeping the crunch

Croutons last: add them with the bacon and Parmesan just before serving, then toss briefly. This helps preserve their crisp texture.

Bacon ready to use: the recipe calls for cooked, diced bacon, so prepare it before assembling if needed. Let it cool before adding it to the salad.

Serving the salad

Fresh finish: scatter extra grated Parmesan over the top if desired. Serve soon after tossing for the best contrast between the dressed sprouts and crisp croutons.

Meal pairing: this salad works alongside roast chicken, grilled fish or a simple pasta dish. Its creamy dressing and savoury toppings make it substantial enough to round out a lighter main.

When to assemble

Ahead of time: shave the sprouts and prepare the bacon in advance, keeping them chilled separately. Hold off on dressing and croutons until close to serving.

Final toss: combine the sprouts with lemon and dressing, then add the toppings just before bringing the bowl to the table. This keeps the croutons from softening too soon.

Recipe notes & tips

• Shave the sprouts evenly so they are easy to coat and eat.
• Grate the Parmesan fresh for a more pronounced savoury flavour.
• Taste the salad after tossing before adding extra dressing.
• Add the croutons shortly before serving to keep them crisp.
• Use a large bowl so you can toss the ingredients without spilling.

Variations

• Extra lemon: squeeze in a little more juice for a brighter, sharper finish.
• More Parmesan: add extra grated cheese for a saltier, richer salad.
• Vegetarian version: leave out the bacon and add toasted nuts for crunch.
• Different croutons: use garlic or herb croutons for a flavour variation.
• Peppery finish: grind black pepper over the salad just before serving.

Common mistakes to avoid

• Thickly cut sprouts: they can be awkward to eat; shave them into thin, even pieces.
• Too much dressing at once: the salad may become heavy; begin with ½ cup and add more as needed.
• Early croutons: they can lose their crunch; toss them in just before serving.
• Warm bacon: it can affect the texture of the salad; let it cool before adding.
• Uneven coating: some bites may taste dry; toss thoroughly after adding the dressing.

How to store

Refrigerate leftovers in an airtight container and use within 2 days. The croutons will soften, so for the best texture, store them separately when possible and add fresh ones after chilling; serve the salad cold rather than reheating it.

Frequently asked questions