Caesar Salad with Garlic Croûtons & Brussels Sprouts
Creamy Caesar salad with crispy croutons and shredded Brussels sprouts
This Caesar salad with Brussel sprouts is an easy and delicious recipe that really makes the most of fresh winter greens. The shredded Brussels sprouts and cabbage give it a surprising sweetness and the cheese, croutons and Caesar salad dressing make it creamy, hearty and totally indulgent.
The salad dressing recipe is so versatile, you could also use it with a potato salad (toss boiled potatoes with the dressing and serve while warm) or even drizzle it over roasted pumpkins or sweet potatoes - delicious! Or - even more indulgent - use it in place of a slaw inside a tasty burger (just omit the croutons if you’d like to use it as a slaw).
This Caesar salad would taste amazing alongside a big bowl of Salt and Vinegar Smashed Spuds. For maximum winter indulgence, follow it up with these Spiced Apple Rolls for dessert!
Caesar Salad with Garlic Croûtons & Brussels Sprouts
Serves 2
Ingredients
8 Brussels sprouts, finely shredded
2 cups of white cabbage, finely shredded
1 cup of sourdough bread, cut into small cubes
2 garlic cloves, finely diced
2 Tbsp olive oil
1/2 a brown onion, finely diced
1/2 cup sharp and crumbly cheddar cheese
1/2 cup Parmesan cheese, finely grated
For the dressing
1 Tbsp white vinegar
3 garlic cloves, finely diced
1/2 cup natural yoghurt
1 Tbsp wholegrain mustard
1 Tbsp capers, finely diced
Juice of 1/2 a lemon
Method
Put the shredded Brussels sprouts in a colander and pour an entire kettle’s worth of boiling water over them. This will blanch them - they will soften slightly, get a little sweeter and will turn a lovely bright green colour.
Place in a bowl with the shredded cabbage and put in the fridge to cool while you complete the next steps.
Toss the cubes of sourdough with the diced garlic and olive oil. Put on a baking tray and bake at 200 ̊C for 5-10 minutes, or until golden and very crisp.
In a medium bowl, whisk together the dressing ingredients until smooth. Pour this over the cabbage and Brussels sprouts, add the brown onion, cheddar and Parmesan and toss until well combined.
Scatter the croûtons on top and serve.