Shredded Sprout Sort Of Caesar Salad Recipes

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SHREDDED SPROUT 'SORT-OF-CAESAR' SALAD



Shredded sprout 'sort-of-Caesar' salad image

Make the most of Brussels sprouts with this salad. With bacon, croutons, cranberries and a Caesar-like dressing, it's a different way to enjoy the veg

Provided by Rosie Birkett

Time 45m

Yield Serves 4 as a side

Number Of Ingredients 22

200g Brussels sprouts, any tough or blemished outer leaves removed
squeeze of lemon juice
handful of dried cranberries, soaked in boiling water for 20 mins
2 slices sourdough, torn into bite-sized pieces (about 100g)
2 anchovy fillets, torn
1 tsp chopped rosemary leaves
1 tbsp olive oil
1 large egg yolk
4 anchovy fillets
1 tsp Dijon mustard
2 garlic cloves, chopped
a few drops of hot sauce
a few drops of Worcestershire sauce
½ tsp red wine vinegar
pinch of caster sugar
½ lemon, juiced
70ml flavourless oil such as vegetable
30ml walnut oil
25g grated parmesan, plus extra shaved parmesan to serve
1 tbsp olive oil
4 smoked streaky bacon rashers, sliced into lardons
4 cooked chestnuts, crumbled

Steps:

  • Heat the oven to 200C/180C fan/gas 6. First, make the croutons. Combine the sourdough pieces with the anchovies and rosemary in a roasting tin. Drizzle over the oil, season with a little black pepper, then toss to coat evenly. Roast on a high shelf in the oven for 8-10 mins until golden and crisp. Set aside.
  • For the dressing, put the egg yolk, anchovies, mustard and garlic in a small food processor with a pinch of salt, and blitz to a paste. Whisk the hot sauce, Worcestershire sauce, vinegar, sugar and lemon juice together in a small bowl until the sugar has dissolved. Combine the two oils in a small jug. With the food processor running, slowly pour in a quarter of the oil mixture, then add a little of lemon and vinegar mixture, then slowly add another quarter of the oil mixture. Continue to alternate between the oil and the lemon and vinegar mixtures (to keep the dressing from splitting) until you have a thick, creamy dressing. Add the parmesan and blitz again to combine. Taste for seasoning
  • For the bacon and chestnuts, heat the oil in a heavy-based frying pan or skillet, and fry the bacon until starting to crisp up. Once the fat has rendered out from the bacon, add the chestnuts and stir to coat in the bacon fat, frying for a minute more. Remove from the heat and set aside.
  • Using a mandoline or very sharp knife, finely shred the sprouts from the top to the base, then transfer to a large bowl and toss gently with your hands to break up some of the layers. Squeeze over a little lemon juice, then season with a small pinch of salt. Pour over just enough of the dressing to coat the sprouts - you don't want them to be soggy, so start with a small amount and add more if needed. Drain the rehydrated cranberries and toss these through the sprouts, along with half the bacon and chestnut mixture and half the croutons. Transfer the salad to a large serving platter, or divide between plates or bowls. Top with the remaining croutons, bacon and chestnuts, then scatter over the shaved parmesan to serve.

Nutrition Facts : Calories 552 calories, Fat 43 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.6 milligram of sodium

SHAVED BRUSSELS SPROUTS CAESAR SALAD



Shaved Brussels Sprouts Caesar Salad image

Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome.

Provided by Chef Sous Chef

Categories     Salad     Vegetable Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

½ baguette, cut into cubes, divided
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 slices bacon, divided
2 anchovy fillets
6 cloves garlic, finely minced or grated
2 teaspoons Dijon mustard
½ cup mayonnaise
1 cup grated Parmigiano-Reggiano cheese, divided
2 lemons, juiced
¼ teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 pounds Brussels sprouts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.
  • Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
  • Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
  • Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.
  • Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 36.3 g, Cholesterol 33.2 mg, Fat 29.2 g, Fiber 8.3 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 1028.3 mg, Sugar 4.4 g

BRUSSELS SPROUTS CAESAR



Brussels Sprouts Caesar image

This is one of my favorite recipes that is perfect for any season. These are rich and tangy and smoky brussels and I've found this is my favorite way to prepare them. Coat with bread crumbs and serve warm or cold.

Provided by Allen Norvick

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 40m

Yield 6

Number Of Ingredients 10

2 (16 ounce) packages Brussels sprouts
¼ cup olive oil, divided
2 teaspoons smoked paprika, divided
¼ teaspoon sea salt
¼ cup heavy whipping cream
3 tablespoons grated Parmesan cheese
1 tablespoon red wine vinegar
1 lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon brown mustard

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry completely.
  • Toss sprouts in a bowl with 1 tablespoon olive oil and 1 teaspoon paprika. Spread out on a baking sheet and sprinkle with sea salt.
  • Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
  • Whisk remaining 3 tablespoons olive oil, remaining 1 teaspoon paprika, heavy cream, Parmesan cheese, red wine vinegar, lemon zest and juice, garlic, and brown mustard together in a bowl.
  • Transfer whole sprouts and any loose leaves to a bowl; pour in cream mixture and toss to combine.

Nutrition Facts : Calories 198.5 calories, Carbohydrate 16.9 g, Cholesterol 15.8 mg, Fat 14 g, Fiber 6.9 g, Protein 6.7 g, SaturatedFat 4.1 g, Sodium 165.1 mg, Sugar 3.5 g

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Top Asked Questions

What is in a brussel sprouts Caesar salad?
Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome.
What is the best way to cook brussel sprouts for salad?
Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome. Preheat the oven to 350 degrees F (175 degrees C).
What is the best way to make a Caesar salad?
An easy Caesar salad made with shredded Brussels sprouts and homemade croutons. Arrange a rack in the middle of the oven and heat the oven to 400°F. Tear 4 ounces sourdough bread into bite-sized pieces (about 3 cups). Place the bread on a rimmed baking sheet.
How do you cook bacon for brussel sprouts Caesar salad?
While there's no specific way to cook your croutons and bacon for your Brussels Sprouts Caesar Salad, the simplest way is to bake them off in the oven. For the bacon, lay the strips on a wire cooling rack and set the rack on a baking sheet.

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