Caesar Brussels Salad

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This recipe from Julia Sherman, of Salad for President, combines hearty brussels sprouts with a deliciously creamy Caesar dressing. It’s ideal for a party because it can be prepared ahead, doesn’t wilt or get soggy, and makes great leftovers. Slideshow: More Brussels Sprout Recipes

By Julia Sherman

Updated on July 26, 2023

Tested by

Food & Wine Test Kitchen

Caesar Brussels Salad — Photo: David Cicconi

Active Time:

25 mins

Total Time:

1 hr 25 mins

Yield:

10

Cook Mode (Keep screen awake)

Ingredients

DRESSING:

2 large egg yolks
2 tablespoons fresh lemon juice
5 oil-packed anchovy fillets, drained
3 tablespoons chopped parsley leaves, plus more leaves for garnish
2 tablespoons chopped chives
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup grapeseed oil

BRUSSELS SPROUTS:

2 pounds brussels sprouts
1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1 garlic clove, finely grated
Kosher salt
Pepper
1/2 cup freshly grated Parmigiano-Reggiano

Directions

Make the dressing In a food processor, pulse the egg yolks, lemon juice, anchovies, chopped parsley, chives, mustard and vinegar until smooth. With the machine on, drizzle in both oils until smooth. Transfer to a bowl, cover with plastic and refrigerate. Clean out the processor.
Make the brussels sprouts Thinly slice 2 cups of the smallest brussels sprouts and transfer to a large bowl. In a food processor fitted with the slicing blade, shred the remaining brussels sprouts; transfer to the bowl. Toss with the olive oil, vinegar and garlic and season with salt and pepper. Cover and let stand for 1 hour. Toss in the Caesar dressing and cheese. Garnish with parsley and serve.

Make Ahead

The dressing can be refrigerated in an airtight container for up to 2 days.

Originally appeared: October 2017

Caesar Brussels Salad

Ingredients

Directions

Make Ahead

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