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roasted brussel sprout caesar salad

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.
Prep Time15 mins
Total Time15 mins
Course: Salads
Servings: 4 -6
Author: the communal feast


  • 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


  • 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.