Brussels Sprout Salad with a Roasted Garlic Caesar Dressing

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


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


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.


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.

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