Caesar Style Brussels Sprouts Salad
Last year I shared a recipe for raw Brussels sprouts salad and it was a success! This time, I wanted to make a sauce without egg yolk and anchovies to simplify your life and make the recipe a little healthier.
Last year, I shared a recipe of a raw Brussels sprout salad, and it was a hit! This time, I wanted to create a sauce without egg yolks and anchovies to simplify things and make the recipe a little lighter. The recipe is even better when you let the salad sit with the dressing (without the croutons).
Why make this recipe?
- If you’re looking for a Caesar salad with a twist—something more original, fresher, and lighter, with a seasonal touch and no anchovies or raw eggs, then this is the recipe for you.
- Raw Brussels sprouts add crunch and texture, while being rich in fiber, vitamins K and C.
- The homemade Greek yogurt dressing is a great substitute for the egg yolk emulsion, with the protein bonus.
- The addition of pomegranate, crispy bacon, and golden croutons creates an explosion of textures.
- You can prepare it in advance (up to 1 hour) in order for it to marinate thoroughly, which is convenient for planned dinners.
This salad can be served as a meal in itself or as a sophisticated side dish. It is colorful, thanks to the pomegranate and mint, delicious and umami, thanks to the Parmesan, bacon, and chili crisp, textured, and full of surprises in every bite.
It’s perfect for impressing your guests with a modern twist on this classic salad!
The tools I recommend:
Preheat the oven to 400°F. Place the bacon slices on a baking sheet lined with aluminum foil. Bake for about 10 minutes until the bacon is crispy.
Meanwhile, finely chop the Brussels sprouts using the single blade attachment in the food processor. If you don’t have a food processor, finely chop the sprouts by hand with a knife or use a mandoline.
When the bacon is ready, take it out of the oven and put it on a plate. Add the bread pieces directly to the baking sheet and coat them with the bacon fat. Put the baking sheet back in the oven for about 7 to 10 minutes until the croutons are lightly browned and crispy.
Transfer the Brussels sprouts to a large bowl with the pomegranate seeds and onion. Season lightly with salt and pepper, stir, and set aside.
Add all the ingredients for the dressing in a Mason jar. Close the lid and shake vigorously. Taste and adjust the seasoning if necessary.
Pour the dressing over the salad and toss until all ingredients are well coated. Note: If you have time to let the salad chill in the refrigerator after adding the dressing, it will taste even better. I recommend 30 minutes to an hour.
Cut the bacon slices into small pieces. Transfer three-quarters of the bacon and add half of the croutons to the salad and stir.
Serve in large bowls or as a side dish with meat or fish.
Sprinkle with more grated Parmesan cheese, croutons, bacon, fresh mint leaves, and chili crisp if desired!
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Bon appetit and enjoy!
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