Spoiler alert: I don’t think I’ll ever grow tired of sharing Brussels sprouts recipes with you all. I find it so funny that I spent most of my life hating the vegetable and now I find myself cooking sprouts a lot. Once I started experimenting and adding different flavors and spices, I found them to be much more enjoyable. I think most of us growing up, probably saw adults boiling them, which doesn’t seem very appetizing at all. I’ve roasted, sautéed and baked sprouts before but I’ve never tried a Brussels sprouts caesar salad until today.
Before we get into the details of the salad, let’s talk about TV for a second. I’m currently watching The Staircase on Netflix. Have you heard of this? It’s a docu-series about a husband who is suspected of killing his wife. The story took place in the early 2000’s (that feels really weird to say) and covers the trial and all the things associated with proving his guilt or innocence. It’s truly fascinating. Though, if you’re not into legal/murder type things, it my not be your thing.
I love most things: comedy, drama, documentaries, romantic comedies – so I’m usually willing to give anything a try (much like this Brussels sprouts caesar salad) except sci-fi and horror. Those genres I’m not into at all. Have you seen The Staircase? What do you think?
Brussels sprouts caesar salad (the lazy-ish way)
This recipe was inspired by the site, Top With Cinnamon. She has a wonderful recipe for a sprouts caesar salad and it pretty much stopped me in my tracks. I didn’t replicate her recipe exactly because I took the extreme lazy but delicious way out. Please check Top With Cinnamon for her version, if you like. Today, though, we’re making a modified version.
Now what I did do with Izy’s original recipe was to make her caesar dressing. The actual salad elements, you can be a little more spontaneous with if you want. Salads are easy and you don’t have to follow a recipe to the T.
There are a few ways to make caesar dressing. Most involve egg yolks and can be a little heavy. The Top With Cinnamon way is a little lighter and still packs all of the flavor you’re used to. This makes the perfect salad to serve alongside dinner if you’re having company over. It looks beautiful in a bowl and I’m pretty sure your guests would be impressed. Hell, you could just make t for yourself so you don’t have to share.
Ingredients
- Day old bread, torn into chunks
- 4 cloves garlic (unpeeled)
- Olive oil
- 1 tbsp capers
- Brussels sprouts
- 1 tbsp olive oil
- 1/2 yellow onion, sliced & caramelized
- Handful of spinach leaves
- Handful fresh basil, torn
- Shaved parmesan cheese
For the dressing
- 1/2 cup full fat yogurt
- 1 tbsp white miso
- 1/2 lemon, juiced
- Fresh black pepper
Instructions
- First make the croutons: Heat oven to 400 degrees. Place bread and unpeeled garlic on a baking sheet; drizzle with olive oil. Bake for 15-20 minutes or until golden brown. Allow to cool.
To make the dressing
- Peel the roasted garlic cloves and mash them with a fork. Stir in the rest of the ingredients. If its too thick, use a little water to thin it out. Set aside.
Build the salad
- Heat a tablespoon of olive oil in a small skillet. In the meantime, take the capers and pat dry then add them to the heated olive oil. "Fry" until they've darkened a bit.
- Prep the sprouts: using a food processor (make sure you're using the slicing attachment of the food processor), slice the Brussels sprouts. This is the easiest way.
- In a large bowl, place the sprouts, caramelized onions, spinach and basil. Top with the dressing and toss. Let it sit for a few minutes.
- Add in capers, croutons, parmesan and serve!
I love legal/murder stories, so I am definitely adding that to my list!! I also love Brussels Sprouts, so this is going on my list too!
Woohoo! Thanks, Pam.
I cannot WAIT to make this at home!
Woohoo! Let me know how it turns out, Kate.