Brussels Sprouts Caesar Salad

IMG_5447I grew up in a home where the fridge door was overflowing with salad dressings. My mom loves salad; I too have been known to have more than a few varieties of prepared dressings kicking around. Over the past year I have been making more of an effort to make my own dressings. And you know what? All of those bottled dressings in our fridge have expired. Home made dressings are so tasty, so easy, and I can pronounce everything in it.

This being said, I had been sticking to vinaigrettes as I have a fairly strong aversion to mayonnaise. Then I found this dressing for ‘parmesan Greek yogurt Caesar dressing’ and I was more than interested. It is a perfect Caesar dressing. Smother warm Brussels sprouts (which is infinitely more interesting than romaine) and you have yourself a killer salad….a handy side dish for a decadent deep dish pizza on Valentine’s Day.


4 slices bacon, chopped
1 ½ cups ciabatta bread, diced
1 pound Brussels sprouts, thinly sliced, stems removed
Salt and pepper
Parmesan cheese to taste

Greek yogurt Caesar dressing
3-4 garlic cloves, minced
3 tablespoons plain Greek yogurt
2 tablespoon grated parmesan cheese
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
3-4 anchovy filets
½ lemon, juiced
Salt and pepper to taste (add at the end; them anchovies are salty)
6-8 tablespoons olive oil

  1. Spread bread cubes out on baking sheet. Preheat oven to 375F. Set aside
  2. Cook the chopped bacon in a frying pan until crispy. Set bacon aside.
  3. Pour most of the bacon fat (reserve a tablespoon or so in the pan) on the bread cubes. Season salt and pepper, and toss. Put in the oven and toast for about 10-12 minutes or until golden brown.
  4. Return the bacon pan to medium heat. Add Brussels sprouts and season with salt and pepper. Cook until slightly softened and warmed. It should take about 6-7 minutes.
  5. Combine bacon, Brussels sprouts, and croutons. Toss with dressing and serve with freshly grated (or shaved!) parmesan cheese.

1. Combine all ingredients except for olive oil in a food processor. Blend until pureed.
2. With the food processor running (or not…as we failed to do), slowly add the olive oil. We used 6 tablespoons. This will make more than you need – as per the original source you can keep for about 5 days in the fridge. We made chicken Caesar wraps with the rest of the dressing. Do as you wish.

IMG_5446Source: Barely adapted from: How Sweet It Is


3 thoughts on “Brussels Sprouts Caesar Salad

  1. Love the idea of brussels sprouts for a caesar salad! Matt and I just bought some lovely ones at the Farmers Market (we’re getting settled in California!) so may try something similar. Thanks for the inspiration; hope you guys are well!

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