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.
CourseDinner, Lunch, Salad
KeywordBrussels 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.
STORING/REHEATING
Unfortunately, once it is dressed there is no saving this salad. However the components can be prepped ahead of time and stored until ready to assemble. See below for details on each component.
Brussels Sprouts – Chop 1 day in advance and store in a zip lock bag in the fridge.
Croutons – Herb croutons can be made 2-3 days in advance and stored in a ziplock back on the counter. After 3 days they do get a little stale, you can freshen them up by throwing them back in the oven at 400 F for a few minutes.
Crispy Chicken – If opting for my sesame crusted chicken cutlet recipe, those can be stored in an airtight container for 2-3 days. Crisp up in a 400 F oven or toaster oven for a few minutes until warm throughout and crispy.
Roasted Garlic Caesar Dressing – Store in a maison jar or any airtight container for 3-4 days.