Recipes › Brussels Sprouts › Shredded Brussels Sprout Caesar Salad
Shredded Brussels Sprout Caesar Salad
Raw Brussels sprouts, sliced paper-thin, make a remarkably good base for a Caesar — they have the bitterness of cos lettuce but with more substance and a lovely nutty sweetness. Tossed with a punchy anchovy dressing, sourdough croutons and a blizzard of Parmesan, this is a proper salad that earns its place as a main course.
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Ingredients
- 600 g Brussels sprouts, trimmed, very thinly sliced on a mandoline or with a sharp knife
- 150 sourdough bread, torn into rough 2cm piecesor use any sturdy white bread
- 3 tbsp olive oil
- 60 g Parmesan, finely grated, plus extra shavings to serve
- 6 anchovies in olive oil, drained
- 2 garlic cloves, peeled
- 2 egg yolks
- 1 tsp Dijon mustard
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp Worcestershire sauce
- 80 ml extra virgin olive oil
- 1 pinch black pepper, freshly ground
Contains: cereals gluten, eggs, fish, milk, mustard.
Method
- Preheat your oven to 200°C / 180°C fan. Toss the torn sourdough with 3 tablespoons of olive oil and a pinch of salt on a baking tray. Spread in a single layer and bake for 8 to 10 minutes, turning once, until deeply golden and crunchy. Remove and leave to cool.About 10 min
- While the croutons bake, make the dressing. Using a pestle and mortar or the flat of a knife on a board, crush the garlic and anchovies together into a smooth paste.About 3 min
- Whisk the egg yolks, Dijon mustard, lemon juice and Worcestershire sauce together in a medium bowl. Add the garlic and anchovy paste and whisk to combine. Slowly drizzle in the extra virgin olive oil in a thin, steady stream, whisking constantly, until you have a thick, glossy dressing. Stir in 30g of the grated Parmesan and season with black pepper. Taste — it is already salty from the anchovies and Parmesan so you likely will not need extra salt.About 4 min
- Put the shredded Brussels sprouts into a large bowl. Add two-thirds of the dressing and use your hands to massage it into the sprouts for about 1 minute. This softens them slightly and ensures every strand is coated. Add the remaining dressing and toss again.About 2 min
- Add the remaining 30g of grated Parmesan and the cooled croutons to the bowl and toss to combine. Transfer to a large serving platter or individual plates and finish with Parmesan shavings and a grind of black pepper.About 1 min
Tips
- A mandoline makes slicing 600g of sprouts quick and gives you beautifully even, feathery shreds. If you do not have one, a sharp knife and patience gets you there.
- Dress the salad just before serving — the sprouts will wilt and go a bit sad if they sit in the dressing for more than 30 minutes.
- If raw egg concerns you, swap the egg yolks for 3 tablespoons of good-quality mayonnaise and whisk everything together — the dressing will still be excellent.
Ring the changes
- Add 150g of crispy lardons, fried until golden and cooled, scattered over the finished salad for a smoky, meaty version.
- For a vegetarian Caesar, leave out the anchovies and add an extra 10g of finely grated Parmesan and half a teaspoon of capers, finely chopped, to the dressing instead.
Keeping it
The dressing keeps in a sealed jar in the fridge for up to 3 days. The dressed salad does not keep well — assemble just before eating.
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