Ingredients
Croutons
- 2 cups sourdough bread (torn into small pieces)
- 3 Tablespoons olive oil (divided)
- Kosher salt and pepper (to taste)
Salad
- 1 1/2 lbs Brussels sprouts (trimmed and shredded)
- 3 Tablespoons fresh parsley (finely chopped)
- 1/2 cup grated Parmesan cheese
Caesar Dressing
- 1/2 cup Greek yogurt (or mayo)
- 2 teaspoons Dijon mustard
- 2 cloves garlic (minced)
- 3 Tablespoons fresh lemon juice (about 1 lemon)
- 2 teaspoons Worcestershire sauce (or coconut aminos)
- 1/2 teaspoon kosher salt
- 2 Tablespoons olive oil
Instructions
- Prepare the croutons: Preheat the oven to 425°F and brush a large sheet pan with olive oil. Toss the sourdough bread pieces in 2 tablespoons of olive oil and sprinkle with kosher salt and pepper to taste. Spread them out on the pan and bake for 10-12 minutes, tossing halfway through, until the bread is toasted and golden brown. Remove from the oven and transfer the toasted bread into a blender or food processor. Pulse until the bread pieces have broken down into crumbs the size of breadcrumbs.
- Shred the Brussels sprouts: With a sharp knife, trim the stem ends and remove any damaged outer leaves. Cut each Brussels sprout in half lengthwise to create a flat side, then thinly slice them into fine shreds to create a delicate texture for the salad.
- Combine salad ingredients: Place the shredded Brussels sprouts into a large bowl. Add the remaining 1 tablespoon of olive oil, chopped fresh parsley, and 1/2 cup grated Parmesan cheese. Toss gently to combine all the ingredients evenly.
- Make the Caesar dressing: In a medium bowl, whisk together the Greek yogurt, Dijon mustard, minced garlic, lemon juice, Worcestershire sauce, kosher salt, and 2 tablespoons of olive oil until smooth. For an extra creamy texture, you can blend the ingredients in a food processor until well emulsified.
- Toss and serve: Just before serving, pour the Caesar dressing over the Brussels sprout mixture and toss thoroughly to coat. Sprinkle the homemade crouton crumbs on top. Garnish with additional Parmesan cheese and freshly cracked black pepper if desired. Serve immediately for the best texture.
Notes
- Slicing Brussels sprouts finely ensures a tender, easy-to-eat salad texture.
- Alternatively, use a food processor with the slicing blade attachment to shred the Brussels sprouts quickly.
- Using Greek yogurt in the dressing reduces fat and adds protein compared to traditional mayo-based Caesar dressings.
- Freshly made crouton crumbs add a delightful crunch and depth of flavor.
- This salad is best served immediately after tossing to keep the Brussels sprouts crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Low Fat
