Brussels Sprouts Caesar Salad

Despite the fact that it is almost impossible to find Caesar salad anywhere in Italy apart from a very few restaurants that cater to foreign tourists, it is on most Italian restaurant menus here in North America. I have nothing against a good Caesar salad, and in fact, I make it at home myself about once every other month.

Everyone has a personal preference on how they like their Caesar salads, whether it is heavy on the anchovies, or topped with crispy bacon. Caesar salad is traditionally made with romaine lettuce, but you can use other ingredients for the base such as kale, or even shaved Brussels sprouts. Sprouts hold up to the dressing well and are delicious tossed with Caesar dressing.

You can adjust this dressing depending on how you like it. I am not a big fan of whole anchovies, but like the flavor they add, so I use anchovy paste in my dressing. I also prefer my dressing to be heavy on the lemon and light on the garlic, so I adjust my dressing accordingly. This dressing does become muted when tossed with the Brussels sprouts, so ensure it is very vibrant and full flavored before you toss the dressing with the other ingredients.



Buon Appetito!
Deborah Mele 

Brussels Sprouts Caesar Salad

Brussels Sprouts Caesar Salad

Yield: Serves 4-6
Prep Time: 20 minutes
Total Time: 20 minutes

A unique twist on the traditional Caesar salad.


  • 2 Pounds Brussels Sprouts
  • 2 Large Egg Yolks At Room Temperature
  • Juice of 2 Lemons
  • 1 Large Garlic Clove, Minced
  • 1 Teaspoon Worcestershire Sauce
  • 1 Tablespoon Anchovy Paste (or 2 Whole Anchovies)
  • 1/3 Cup Extra Virgin Olive Oil
  • Salt & Pepper To Taste
  • 1 Cup Grated Parmesan Cheese, Divided
  • 2 Cups Crispy Whole Grain Croutons
  • 1/3 Cup Crispy Bacon Bits


  1. Trim the ends off of the Brussels sprouts along with any brown leaves.
  2. Use a sharp knife to cut the sprouts in half, then thinly slice. (You can also use a mandolin if you prefer.)
  3. Place the sprouts in a bowl along with the croutons.
  4. In a small bowl, whisk together the egg yolks, lemon juice, garlic, Worcestershire sauce, and anchovy paste until blended.
  5. Slowly drizzle the olive oil into the bowl, whisking continuously until thickened.
  6. Season with salt and pepper, and whisk in half the grated cheese.
  7. Taste, and adjust ingredients as needed.
  8. Toss the dressing with the sprouts, croutons, and bacon bits.
  9. Serve and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 390Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 109mgSodium: 848mgCarbohydrates: 32gFiber: 6gSugar: 9gProtein: 15g

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