Brussels Sprout Salad with a Roasted Garlic Caesar Dressing
This Brussels sprout salad is topped with a mountain of parm, crispy chicken, croutons, and tossed in a roasted garlic caesar dressing.
Course Dinner, Lunch, Salad
Keyword Brussels Sprouts, Salad
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Servings 3people
Ingredients
Roasted Garlic Caesar Dressing
2bulbsgarlic
2tspolive oil
1/2cupmayo
1largelemon juiced
2anchovy fillets
1/2cupParmesan cheesefreshly grated
1/2tspdijon mustard
Brussels Sprout Salad
sourdough or county loaf bread
olive oil
large brussels sproutsrecommended 7-9 per person, sliced thin
breaded chicken cutletssee passage for recipe link, recommended 1 per person
Parmesan cheesefresh, recommended 1/4 cup per person
Instructions
Roasted Garlic Caesar
Preheat the oven to 400℉.
Slice the tops off of the garlic bulbs. Drizzle 1 tsp of olive oil over the tops and wrap individually in aluminum foil.
Roast for 35-40 minutes until the garlic is soft and fragrant. Remove from the oven, unwrap and allow to cool for 5 minutes.
In a blender or small food processor add mayo, lemon juice, anchovies, parm, and mustard. Squeeze the garlic bulbs into the processor to extract the sweet roasted garlic. Process until smooth. If the dressing is too thick add cold water 1 tbsp at a time until desired consistency. Place in the fridge until ready to use.
Brussel Sprout Salad
To make the croutons tear or cut desired amount of bread. Place on a sheet tray with a heavy drizzle of olive oil and a pinch of salt. Toss to coat. Roast in the same 400℉ oven for 10-13 minutes until golden brown.
Prep the Brussel sprouts by either hand slicing thinly OR using a mandoline.
Plate the salad starting with Brussels, sliced chicken, parmesan cheese, and croutons. Top with desired dressing and toss to coat. Serve immediately.