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An easy spin on a classic, it’s simple, fresh and perfect for any sprout lover. Served warm, it combines homemade sourdough croutons, dressing, and fresh parmesan cheese.

A Caesar salad is arguably one of the most well-known salads. It’s simplicity focusses on the crispy warm Brussel sprouts with a lighter slightly healthier dressing without compromising on flavor.

Recently, we’ve been obsessed with Brussel sprouts cooked in the air fryer and served with fresh parmesan cheese as a side dish.  It inspired us to turn it into a salad we love. It would certainly make a great alternative at family dinners and could become a new crowd favorite.

How to prepare the salad -The salad is easy to prepare and to assemble.
For the Brussel sprouts- we love to quarter them to make them more bite-sized but you could prepare them to your licking.
Season- all that is required is tossing them in a large bowl with a bit of olive oil and a generous amount of pepper with some salt.
Cooking- we highly recommend an air-fryer to get them nice and crispy and crunchy. Cook on the highest setting for 18 minutes tossing half way. We also included steps for cooking in the oven which we recommend a temperature of 425 degrees F for 30 minutes. They will be slightly softer in the oven than the air fryer however both results are great.
To make the dressing- whisk everything in a bowl until combined and set aside until ready to serve.
Croutons- crunchy croutons are a must. What makes them even better is making them from scratch using fresh or day old bread. Of course if you’re in a pinch just go with store bought.

If you really want to serve this as a main, a fresh piece of salmon would be perfect, grilled chicken or even a poached egg as a more fulsome lunch. We stuck with vegetarian but you could easily add bacon if you wanted. Another option would be to crisp up the salmon skin and serve is as a substitute for bacon!

We hope you enjoy this recipe! Don’t forget to share and tag us @thecommunalfeast and #thecommunalfeast.

roasted brussel sprout caesar salad
Yield: 4-6

roasted brussel sprout caesar salad

Prep Time: 15 minutes
Cook Time:
Total Time: 15 minutes

An easy spin on a classic, it’s simple, fresh and perfect for any sprout lover. Served warm, it combines homemade sourdough croutons, dressing, and fresh parmesan cheese.

Ingredients

  • 8 cups Brussel sprouts, quartered
  • 1 TBS olive oil
  • salt and pepper
  • 2 cups sourdough bread, cut into cubes
  • garnish with parmesan cheese
  • dressing
  • ¼ cup mayo
  • 1 lemon, juiced
  • 1 TBS Dijon mustard
  • 1 tsp worchestershire sauce
  • ¼ cup olive oil
  • 1 tsp white wine vinegar
  • 1 tsp anchovy filet oil from the jar or caper oil
  • 1/3 cup parmesan cheese, shredded
  • salt and pepper

Instructions

    1. In a large bowl, combine Brussel sprouts with olive oil, salt and pepper tossing to combine.

    2. Cooking methods
    Air fryer: Cook on highest setting for 18 minutes tossing half way.
    Oven: Preheat the oven to 425 degrees F, line a baking sheet with foil and cook for 30 minutes or until crisp.

    3. To make the dressing: combine all of the ingredients in a bowl and whisk to combine.

    4. To make the croutons: toss cubed sourdough bread with olive oil and a generous amount of pepper and salt. Toast in the oven until golden, about 5 minutes.

    5. To serve: serve warm immediately, plating Brussel sprouts and croutons and serve with shaved parmesan.

roasted brussel sprout caesar salad

Salads

March 10, 2020

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