Brussels Sprout Caesar Salad
Cuisine: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 3-5 servings
 
Ingredients
  • 2-3 lbs. Brussels sprouts (I used the sprouts from one "tree")
  • 3 cups cubed French bread
  • 3 tbsp. olive oil
  • ½ tbsp. garlic salt
  • 1 cup mayonnaise
  • ½ cup finely grated parmesan cheese
  • 2 tbsp. lemon juice
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. Dijon mustard
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. ground black pepper
  • 6 slices bacon, cooked and crumbled
  • ½ cup dried cranberries
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with foil.
  2. Spread the bread on the pan, drizzle with olive oil, and sprinkle with garlic salt. Toss with hands to coat.
  3. Bake for 10-15 minutes until golden brown.
  4. Using a food processer, you can shred or slice the Brussels sprouts. I did half sliced and half shredded for variety.
  5. For the dressing, in a small bowl, whisk together mayonnaise, parmesan cheese, lemon juice, Worcestershire sauce, Dijon mustard, salt, garlic powder, and black pepper.
  6. In a large bowl, toss Brussels sprouts with dressing. Add bacon and cranberries and toss again.
  7. Serve topped with croutons.
  8. Brussels sprouts can be dressed and kept for one day. Do not add bacon, cranberries, or croutons until serving.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/brussels-sprout-caesar-salad/