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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 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 3 people

Ingredients

Roasted Garlic Caesar Dressing

  • 2 bulbs garlic
  • 2 tsp olive oil
  • 1/2 cup mayo
  • 1 large lemon juiced
  • 2 anchovy fillets
  • 1/2 cup Parmesan cheese freshly grated
  • 1/2 tsp dijon mustard

Brussels Sprout Salad

  • sourdough or county loaf bread
  • olive oil
  • large brussels sprouts recommended 7-9 per person, sliced thin
  • breaded chicken cutlets see passage for recipe link, recommended 1 per person
  • Parmesan cheese fresh, 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.