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Brussels Sprouts Caesar Salad

Brussels Sprouts Caesar Salad with Toasted Pecans Delight

A flavorful Brussels Sprouts Caesar Salad with a unique twist of toasted pecans, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Brussels Sprouts Use pre-shredded sprouts for convenience.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 cup Pecan Pieces Substitution: walnuts or almonds can be used.
For the Dressing
  • 2-3 fillets Anchovies Skip for vegetarian option or replace with capers.
  • ½ cup Greek Yogurt Can use regular yogurt or sour cream.
  • ¼ cup Olive Oil
  • 1 tablespoon Dijon Mustard Substitution: yellow mustard for milder flavor.
  • 2 tablespoons Lemon Juice Use vinegar (e.g., apple cider) as an alternative.
  • 1 tablespoon Worcestershire Sauce Use soy sauce for a vegan option.
  • a few dashes Tabasco Sauce Adjust to taste or substitute with another hot sauce.
  • 1 clove Garlic Use granulated garlic as a time-saver.
  • ¼ cup Parmesan Cheese Substitute with nutritional yeast for vegan option.
  • to taste Black Pepper Adjust to taste.
  • to taste Kosher Salt Can use sea salt as a substitute.

Equipment

  • mandolin
  • baking sheet
  • Large bowl
  • Food Processor
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Prepare Brussels Sprouts: Shave approximately 1 pound of Brussels sprouts using a mandolin or slice them thinly with a knife.
  2. Roast: Preheat your oven to 425°F (220°C). Toss 2 pounds of halved Brussels sprouts with olive oil, kosher salt, and black pepper. Roast for 10-12 minutes.
  3. Cool and Mix: Let the roasted sprouts cool for about 5 minutes. Combine with prepared raw Brussels sprouts.
  4. Toast Pecans: Toast approximately 1 cup of pecan pieces in a dry skillet over medium heat for about 5 minutes until fragrant and golden.
  5. Make Dressing: Blend 2-3 anchovy fillets, ½ cup Greek yogurt, ¼ cup olive oil, 1 tablespoon Dijon mustard, 2 tablespoons lemon juice, 1 tablespoon Worcestershire sauce, Tabasco sauce, garlic, Parmesan, kosher salt, and black pepper in a food processor until smooth.
  6. Combine: Drizzle half of the creamy dressing over the Brussels sprouts and pecans, tossing gently to coat.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 12gProtein: 6gFat: 18gSaturated Fat: 2.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 200mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 100IUVitamin C: 85mgCalcium: 100mgIron: 1mg

Notes

For extra flavor, add crispy bacon or customize the dressing to your liking. Store components separately if preparing in advance.

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