The Garden & Saucier

Warm Brussels Sprout Caesar Salad

Name: Warm Brussels Sprout Caesar Salad
Total time: 30 min
Ingredients: 24 Brussels sprouts, outer leaves removed, stemmed, and shaved, about 4 cups (you can shave the sprouts using a mandolin, food processor or just buy them already shaved in a bag!); 3 to 4 anchovies packed in oil (plus more for garnish); 1 tablespoon Worcestershire sauce; 1 tablespoon Dijon-style mustard; 4 large garlic cloves, peeled and minced, about 1 tablespoon; Juice of 1 lemon, about 3 tablespoons; 3 tablespoons white balsamic vinegar; ½ cup olive oil; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper; 1 tablespoon butter; 3 slices bread, processed into crumbs; 2 tablespoons olive oil; 4 ounces Parmesan cheese, grated, about 1 cup

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The Strategy:

Give your salad routine a modern upgrade with this warm Caesar featuring shaved Brussels sprouts instead of romaine. Gently sautéed and tossed with a rich, garlic-anchovy dressing, toasted croutons, and plenty of Parmesan cheese, the sprouts offer a wonderful nutty crunch. It is a hearty, flavorful salad that is perfect as a starter or side dish.

Serves: 6 to 8 | Total Time: 30 minutes till it's ready

Ingredients

Brussels Sprouts

24 Brussels sprouts, outer leaves removed, stemmed, and shaved, about 4 cups (you can shave the sprouts using a mandolin, food processor or just buy them already shaved in a bag!)

Dressing Base

3 to 4 anchovies packed in oil (plus more for garnish)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
4 large garlic cloves, peeled and minced, about 1 tablespoon
Juice of 1 lemon, about 3 tablespoons
3 tablespoons white balsamic vinegar

Oil and Seasoning

½ cup olive oil
1 teaspoon kosher salt
½ teaspoon coarse black pepper

Breadcrumbs

1 tablespoon butter
3 slices bread, processed into crumbs

Salad

2 tablespoons olive oil
4 ounces Parmesan cheese, grated, about 1 cup

Instructions

Make the dressing

Blanch or steam the shaved Brussels sprouts until they are softened. In a small bowl, whisk together the anchovies, Worcestershire sauce, mustard, and garlic to make a paste. You can do this using a mortar and pestle or in a blender or mini food processor if you prefer a very smooth dressing.
Stir in the lemon juice and vinegar. Slowly whisk (or blend) in the olive oil. Taste and season with some of the salt and pepper.
Set the dressing aside.

Toast the breadcrumbs

Heat 1 tablespoon butter in a large skillet over medium heat.
Spread the bread crumbs into the skillet.
Toast the crumbs until they are golden, stirring them around to make sure they don't burn, for about 3 to 5 minutes. Scrape the toasted breadcrumbs into a bowl and set aside.

Warm the sprouts and assemble

In the same skillet, heat 2 tablespoons olive oil over medium-high heat.
Add the shaved Brussels sprouts to the pan and toss several times to warm through. Taste and season with salt and pepper.
Pour enough dressing over the sprouts to just wet the leaves.
Sprinkle the toasted bread crumbs and Parmesan cheese into the pan.
Toss all the ingredients together. If the salad is too dry, add additional dressing.
Mound a handful of the salad onto a small plate.
Sprinkle with coarse black pepper. Lay an anchovy or two atop the salad for garnish.

Cook’s Tip

You can blanch Brussels sprouts (and any hard veggie) in a microwave oven or in boiling water. After you cook them to the crisp-tender stage, place the sprouts into cold water to stop the cooking process. Drain and thoroughly dry the tender leaves using either a salad spinner or by using clean dry dish towels or paper toweling. You can do this hours in advance of preparing the salad. Place dry leaves in the refrigerator to store and bring to room temperature when ready to use.

Home cook prepared steps for assembling and cooking Warm Brussels Sprout Caesar Salad.

The full recipe lives in the Vault

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The Heart of the Table

This warm, savory salad brings a cozy, comforting energy to the start of the meal, filling the room with the inviting scent of toasted garlic and Parmesan. Plated family-style, it invites everyone to dig in and enjoy a modern, delicious twist on a classic favorite.

An appetizing, fresh serving of cooked Warm Brussels Sprout Caesar Salad displayed beautifully on a styled dining table.

The Art of the Host

a heavy-gauge tri-ply stainless steel shallow sauté pan
a pair of professional-grade stainless steel locking kitchen tongs
a pair of hand-carved olivewood serving tongs with a polished finish
a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
a set of heavy-gauge, satin-finished stainless steel mixing bowls
a flexible stainless steel slotted turner with a walnut handle

Neighborly Grace

THE PRESENTATION: Present the warm salad on a large, shallow ceramic bowl, tossing the shaved sprouts with the dressing and croutons. Top with a generous shaving of fresh Parmesan cheese and a few whole anchovy fillets for a classic Caesar look.
THE POUR: Pair the rich, garlicky flavors of this salad with a crisp, high-acidity Sauvignon Blanc served at 48°F. For a non-alcoholic option, offer a chilled sparkling water with a splash of fresh lemon juice and a sprig of rosemary.
THE VIBE: Evening Dining Room. gentle illumination and the rich aroma of roasted garlic set a cozy, inviting mood for dinner.

Chef’s Recommendations

The Steak This Caesar Serves: Grilled Prime Ribeye Cap Steaks
The Baked Pasta: Lasagna Roll-ups
Soup With the Salad: Tomato Soup with Jalapeño and a Hint of Fennel
A Crunchy Contrast: Big Battered Onion Rings with Horseradish Sauce

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Warm Brussels Sprout Caesar Salad

Warm Brussels Sprout Caesar Salad

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps