Roasted Brussels Sprouts Caesar Salad
This Roasted Brussels Sprouts Caesar Salad combines crispy roasted Brussels sprouts, homemade fried croutons, and prosciutto chips with a creamy, tangy Caesar dressing. It’s a flavourful twist on the classic Caesar salad, perfect as a side dish or a light main. The blend of textures with crunchy croutons, crispy prosciutto, and tender Brussels sprouts, creates a mouthwatering dish that’s sure to impress.
Ingredients
Brussels Sprouts Salad
- 1 lb Brussels sprouts halved
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 6 slices of prosciutto pancetta, or bacon
- Freshly grated Parmesan cheese (for garnish)
Croutons
- 2 cups dry/stale bread (cut into bite-size pieces)
- Vegetable or Canola oil for frying (375°F)
- ½ tsp garlic powder or a pinch of paprika for seasoning (Optional for Croutons)
- ¼ tsp Italian seasoning (Optional for Croutons)
Caesar Dresssing
- 3 small garlic cloves (minced)
- 2 tsp anchovy paste (or 2-3 filets minced)
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup Mayonnaise
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper and arrange the slices in a single layer. Cover with another sheet of parchment and a second baking sheet to keep them flat.
- Bake for 10-15 minutes until crisp. Cool and crumble.
- Adjust oven heat to 425°F (220°C).
- Toss the halved Brussels sprouts with olive oil, salt, and pepper.
- Spread them in a single layer on a baking sheet, cut side down for maximum caramelization.
- Roast for 20-25 minutes, flipping halfway through, until crispy and browned.
- In a bowl, whisk together the minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, salt, and black pepper. Adjust seasoning to taste.
- Heat vegetable oil to 375°F in a heavy pot or fryer.
- Fry the bread pieces until golden brown, then transfer to a paper towel-lined plate.
- While still hot, sprinkle with optional seasonings such as garlic powder, Italian seasoning, or paprika for extra flavor.
- Toss the roasted Brussels sprouts in a large bowl with the seasoned croutons, and crumbled prosciutto chips,
- Drizzle with the Caesar dressing and gently toss to combine.
- Garnish with and freshly grated Parmesan and serve
Notes
Optional: For an extra crispy texture, you can deep fry the Brussels sprouts at 350°F for 3-4 minutes instead of roasting. Drain on paper towels before tossing with the dressing and toppings.
Note: Once the salad is tossed with the dressing, the Brussels sprouts and croutons will soften, so it’s best to assemble and dress the salad fresh to maintain texture. If you need to store the dressed salad, keep the dressing separate and combine just before serving.
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