Shaved Brussels Sprouts Caesar Salad
Ingredients
- 1 lb (450g) fresh Brussels sprouts, washed and trimmed
- 4 oz (115g) sourdough bread, torn into 1/2-inch crouton pieces
- 3 tbsp extra-virgin olive oil, divided
- 2 medium garlic cloves, finely grated
- 4 oil-packed anchovy fillets, finely minced
- 1 large egg yolk, room temperature
- 1 1/2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/3 cup (35g) finely grated Parmigiano-Reggiano
- 1/4 cup (60ml) light olive oil or neutral oil
- 1/2 tsp freshly cracked black pepper
- Fine sea salt to taste
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Instructions
- 1
Preheat oven to 375°F (190°C). Toss the torn sourdough croutons with 1 1/2 tablespoons olive oil, half the grated garlic, and a pinch of salt on a baking sheet.
- 2
Bake croutons for 10-12 minutes until deep golden brown and crunchy, stirring halfway through; set aside to cool.
- 3
In a medium bowl, whisk together the minced anchovies, remaining garlic, egg yolk, lemon juice, and Dijon mustard until smooth.
- 4
Slowly drizzle in the remaining olive oil and neutral oil while whisking constantly to form a thick, glossy emulsified Caesar dressing.
- 5
Whisk in the finely grated Parmigiano-Reggiano and black pepper, then season with sea salt to taste.
- 6
Using a mandoline or sharp knife, shave the raw Brussels sprouts micro-thin from top to stem into a large serving bowl.
- 7
Pour dressing over shaved sprouts and massage gently for 1 minute; let sit for 5 minutes to allow the brassica to soften slightly.
- 8
Fold in golden croutons, top with extra shaved Parmigiano-Reggiano ribbons, and serve immediately.
Notes
Shaving the Brussels sprouts micro-thin allows the acidic dressing to penetrate their tight leaves, softening the tough vegetable while preserving its crunchy texture. For a vegetarian substitute, swap the anchovies for 1 tablespoon of white miso paste and a teaspoon of caper brine.
The Story Behind Caesar & Brassicas
The original Caesar salad was created in 1924 by Italian-American restaurateur Caesar Cardini at his restaurant in Tijuana, Mexico, during a busy holiday weekend. Meanwhile, Brussels sprouts trace their culinary popularity to 16th-century Belgium, where cool northern European climates cultivated their distinctive nutty flavor. Modern interpretations substitute classic romaine lettuce for hardy shaved raw sprouts, uniting Tijuana's iconic emulsion with European winter agricultural traditions.
Discover Shaved Brussels Sprouts Caesar Salad
Nancy Silverton
Chef Nancy Silverton transformed classic salad concepts at Mozza by highlighting bold anchovy garlic emulsions and robust greens. Her philosophy focuses on high-contrast textures, combining crunchy croutons and savory brassicas with sharply aged Italian cheeses.