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 minutes mins
Total Time15 minutes mins
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.