This is not your Mom’s Brussels Sprout Caesar Salad Recipe!

Why Smash a Brussels Sprout?

Most Brussels Sprout Caesar Salad recipes use the shaved Brussels Sprouts you buy in a bag from the supermarket. But, I know you’ve been there- three bites into your Shaved Brussels Sprouts Caesar when BAM! your soft palate gets accosted by a tough bite containing a large cumbersome pieces of Brussels sprout core. It’s not just offputting- it’s painful! Smashing Brussels sprouts eliminates that nuisance. 

Here is my Brussels Sprout Smashing Technique:

• Cut a V-shaped notch from the base of each Brussels sprout to remove the core.
• Smash each sprout 3–4 times with a heavy pot.
• Separate into leaves.
• Wash, dry, lightly salt, and set aside while you compile the rest of your salad ingredients.

Smashed Brussels Sprout Salad Recipe FAQ:

Why is the Eggless Caesar Salad Dressing Recipe Eggless?

I developed this recipe when my daughter was two years old and couldn’t eat raw eggs, and it was so yummy that it stuck! This recipe is great because it is perfect for people who are pregnant or immunocompromised, or are just grossed out by the thought of raw eggs. Also, it is so easy to make vegan friendly by using vegan Worcestershire sauce!

I’m not sold on Cheesy Crumbs. Do you have a Crouton Recipe?

I do! Cheesy Crumbs seem to be all the rage right now but click here for my Classic Crouton Recipe.

Do I really need BOTH Pecorino and Parmesan Cheese?

No. You can use all Parmesan or all Pecorino, but I just LOVE the combo. I think that the grated style of Pecorino cheese (the kind that looks like sand) clings best to greens, crumbs and croutons, and having a block of Parmigiano Reggiano to shave on top of the salad is the pathway to Caesar Salad nirvana!

Why use a combination of Romaine and Brussels Sprouts?

I personally feel an all Brussels sprout salad is a little bit bitter for my liking, therefore I prefer a combination of Romaine lettuce and Brussels sprouts for my Brussels Sprout Caesars. But if you feel differently, feel free to use all Brussels Sprouts.

Where Can I find that epic Chicken Cutlet recipe that you always serve with your Caesar Salads?

Best Chicken Cutlet recipe is right here, bestie. I love your style!

Smashed Brussels Sprout Caesar Salad with Eggless Caesar Dressing

Recipe by thesal28_wp

Course: Salads

Servings

4

servings

This Smashed Brussels Sprouts Caesar Salad deserves a spot in your weekly rotation. Smashing the Brussels sprouts makes for a uniquely textured Caesar Salad that is texturally satisfying, intensely savory and totally unforgettable. It is a bit non-traditional, as there are no eggs or anchovy in the dressing, but I guarantee you won’t miss them, as the dressing is the perfect creamy and lemony vehicle for all the salty goodness we crave in a Caesar salad.

Ingredients

• 1 1b. Brussels sprouts

• 2 romaine lettuce hearts, washed and dried

• 1 batch Eggless Caesar Dressing, recipe below

• Panko Cheesy Crumbs, recipe below

• 1/2 cup grated Pecorino Romano cheese (the kind that looks like sand)

• 4 oz. block of Parmigiano Reggiano cheese

• freshly ground black pepper (preferably from a pepper mill)

• Eggless Caesar Ingredients

• 2 oz. fresh lemon juice

• 1 tbsp capers, drained

• 1/2 tbsp Dijon mustard

• 1/2 tsp Worcestershire sauce (use vegan if you want a completely plant based dressing)

• 3 peeled garlic cloves

• 2/3 cup grapeseed oil (or your preferred neutral flavored oil, like avocado oil)

• 2 tbsp olive oil

• 3/4 tsp Kosher Salt

• 1/2 tsp freshly ground black pepper

• Cheesy Crumbs Ingredients

• 1/2 cup panko breadcrumbs

• 2 tbsp extra virgin olive oil

• 1/2-3/4 tsp seasoned salt (if you don’t have use scant 1/4 tsp each granulated garlic and smoked paprika, 1/8 tsp sugar and kosher salt to taste)

• 1/2 tsp Italian seasoning

• 2-3 tbsp grated Pecorino cheese

Smashed Brussels Sprout Caesar Salad with Eggless Caesar Dressing

• SMASH THE BRUSSELS SPROUTS: Cut a V-shaped notch from the base of each Brussels sprout to remove the core. Smash each sprout 3–4 times with a heavy pot, separate into leaves, wash, dry, lightly salt, and set aside. 
• PREPARE THE DRESSING: I prefer to use my immersion blender to make the dressing, but you can use a top loading blender if you wish. Blend together the lemon juice, capers, Worcestershire, mustard and garlic until homogenous. With the blender motor running, drizzle in the grapeseed oil in a slow steady stream, then the olive oil, and season to taste with kosher salt and black pepper.
  
• PREPARE THE CRUMBS: Heat the oil in a 10-inch skillet over medium heat. Add the panko breadcrumbs and toast for a few minutes. Add the seasoned salt and Italian seasoning and continue toasting, stirring often, until golden, about 3-4 min. Remove the breadcrumbs from the heat, stir in the Pecorino, and cool on a paper-towel lined plate.
• BUILD THE SALAD: Coarsely chop the Brussels sprouts and combine with lettuce in a large bowl with appx. ⅓ cup dressing. Toss gently. Add ½ cup grated (sandy) Pecorino, toss again, and taste. Adjust seasoning with more dressing and cheese as you like. Finish with the cheesy breadcrumbs and a blanket of freshly grated Parmesan cheese (use a microplane grater).