Brussels Sprout Arugula Caesar Salad Recipes
SHAVED BRUSSELS 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.
Provided by Chef Sous Chef
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 14
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
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
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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WARM BRUSSELS SPROUTS CAESAR SALAD - MY CASUAL PANTRY
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5/5 (2)Total Time 55 minsCategory SaladCalories 629 per serving
- Preheat oven to 375 degrees. Add the bread cubes to a sheet pan and toss with oil. Sprinkle with everything bagel seasoning and toss to combine.
- Add the eggs to a saucepan and cover with cold water. The water should come one inch above the eggs. Add the vinegar and salt. Cover and bring to a boil. Then, turn the heat off and let sit for 10 minutes (less if you like your yolks jammy).
- Add the dressing ingredients to the bowl of a small food processor. Pulse until well combined. Adjust seasoning with salt and pepper if needed.
- Trim the end off of the Brussels sprouts and remove any discolored outer leaves. Thinly slice the sprouts. This can be done with a knife or in a food processor fitted with a slicing blade.
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