Brussels Sprout Caesar Salad Brussels Sprout Caesar Salad

Brussels Sprout Caesar Salad | Food styling by Claire Stubbs | Prop styling by The Props Image by: Maya Visnyei

They've been cultivated since the 16th century, and these tiny cabbage heads are still going strong. The latest incarnation? Eating them raw in place of kale and romaine in dishes like this take on Caesar salad. 

  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 4 servings

Ingredients

  • 3/4 cups prepared Caesar dressing
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 6 cups shredded Brussels sprouts
  • 1 cup packed chopped spinach
  • 1/4 cup finely grated Parmesan cheese (approx)
  • 2 tablespoons pine nuts , toasted
  • 2 tablespoons capers
  • 1 teaspoon pepper
  • 1 cup croutons (optional)

Method

In large bowl, stir together dressing, lemon zest and lemon juice. Add brussels sprouts, spinach, Parmesan, pine nuts, capers and pepper; toss to mix. Divide among bowls; top with croutons (if using) and more Parmesan, if desired.

Test Kitchen Tip: Use a food processor to shred the Brussels sprouts.

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 742 mg
  • Sugars 4 g
  • Protein 7 g
  • Calories 329
  • Total fat 30 g
  • Potassium 498 mg
  • Cholesterol 19 mg
  • Saturated fat 5 g
  • Total carbohydrate 13 g
Share X
Lunch & Dinner

Brussels Sprout Caesar Salad

Login