warm brussels sprout caesar salad
palm beach has a couple of restaurants that offer a warm brussels sprout caesar salad (namely buccan and hmf at the breakers), and they are SO delicious. i had to set off and figure out how to make this at home!
who doesn’t love a good caesar salad? now that brussels sprouts are all the rage, shaving and sautéing them, adding parmesan cheese, and mixing with homemade caesar dressing = one of the best salads you’ve ever had. plain old cold salads get boring, and the warmth of this warm brussels sprout caesar salad is a different and very pleasant surprise. it makes the cheese melty and the dressing gooey on the crunchy sprouts. especially now that the weather is starting to cool down (well, for most of you, not so much here in florida..), a warm salad is all the more welcome!
this caesar dressing is also extremely easy, and it doesn’t involve any raw egg yolks (making this the perfect salad if you’re pregnant or have kids and don’t want to serve raw egg!). i just throw all of the dressing ingredients into my nutribullet, and it’s ready in seconds! if you don’t like anchovies or are vegan, you can substitute the anchovies with capers in the dressing. the capers will add a similarly salty bite that is much needed in caesar dressing.
this entire recipe is completely ready in about 10 minutes, making this a great weeknight meal. as pictured, i threw some chicken i made on the stove on top, but you can eat it plain, or add salmon (as in the recipe), steak, or any other protein that you have on hand. i also serve this salad as a side dish with pasta or pizza. let me know how you like to serve it in the comments–enjoy!
warm brussels sprout caesar salad
Ingredients
dressing
- 4 tbsp olive oil
- 4 cloves garlic large
- 2-3 anchovy filets if you don’t like anchovies you can substitute 1 tbs. of capers
- 1/2 juice lemon
- 1.5 tbsp dijon mustard
salad
- 2 bags shaved brussels sprouts 10oz.
- 1-2 tbsp olive oil
- 1/2 cup grated parmesan cheese
optional topping: roasted salmon (this is per person, so multiply recipe by # of people eating)
- 1 filet salmon (wild is preferable) allow 1/2lb. per person
- 1 tbsp dijon mustard
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic
- 1 pinch each of salt and pepper
Instructions
dressing
- throw all of the ingredients into the food processor or nutribullet, let combine until creamy, and set aside.
salad
- heat the olive oil in a deep sauté pan.
- sauté the brussels sprouts with salt to taste until wilted and browned.
- turn off the heat and add the parmesan cheese to the pan. let it melt over the sautéed sprouts.
- add the dressing, and serve immediately (you want it to be good and warm!).
salmon topping
- preheat the oven to 450.
- press the garlic using a garlic press and mix together in a small bowl with the dijon, lemon juice, olive oil, and salt and pepper.
- brush the dijon mixture over each salmon filet.
- place filets in the oven for ~12 minutes–you want the salmon to be just cooked through; do not over cook!
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