This Warm Brussels Sprouts Caesar Salad is full of brunch inspiration with the addition of bacon, hard-boiled eggs, and everything bagel croutons.
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Why you will love this
This warm Brussels Sprouts salad is a delicious mash-up of two things I love - Caesar salad and brunch... with a few twists.
Ingredients
This salad has several components but each is easy to make and most can be prepared ahead of time.
- Everything bagel croutons - Use up day old or leftover sandwich rolls and season with everything bagel seasoning.
- Caesar dressing - this homemade dressing is egg-free and is wonderfully creamy. Anchovies are optional!
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
Everything bagel croutons
- Cut day old grinder or sandwich rolls into cubes.
- Add butter to a skillet to melt. Add bread cubes and everything bagel seasoning. Toss to combine. Cook until toasted and golden brown.
Hard-boiled eggs
- Add eggs to a saucepan and cover with water by 1-inch. Add some white vinegar and salt. Bring to a boil, cover, turn off the heat, and let the eggs sit for 10 minutes.
- Transfer the eggs to a bowl filled with ice water. Cool the eggs in the ice water for 5 minutes.
- To peel, crack the shell by gently tapping on the side of the bowl. Peel the shell while the egg is submerged in the water. This helps the shell release and slide off more easily.
- Cut the eggs in half or in quarters.
Creamy Caesar dressing
- Add the dressing ingredients to a small food processor and blend until combined. You can also use a mason jar to shake up the dressing.
- Taste and season with salt and pepper if needed.
Brussels sprouts
- Trim the ends and remove any brown outer leaves.
- Using a sharp knife, thinly slice the sprouts. Alternatively, you can use a food processor fitted with a slicing blade.
- Add the sprouts to a sheet pan. Toss with oil, salt and pepper. Roast for 8-10 minutes until slightly softened and warm. (This step is optional).
Building the salad
- Toss the warm sprouts with the dressing. Add half of the bacon and croutons. Toss.
- Transfer to a serving platter or large bowl. Top with remaining bacon, croutons, and hard-boiled eggs. Serve with the extra dressing on the side.
Make-ahead instructions
The individual components can be prepared 1-2 days in advance and stored separately.
- Trim and slice the Brussels sprouts and store them in an airtight bag in the refrigerator. Wait to roast the sprouts and toss with the dressing until just before serving.
- Hard-boil the eggs, then peel and store them in an airtight container in the refrigerator.
- Blend the dressing ingredients together and store in an airtight container in the refrigerator.
- Prepare the croutons and store them in an airtight container at room temperature.
- Cook and chop the bacon and store it in an airtight container in the refrigerator.
Toss the salad together just before serving. Don't forget to serve the extra dressing on the side!
Equipment
Sheet pan | Mixing bowl | Mini food processor | Saucepan | Measuring cups and spoons
More brunch salad recipes
More Brussels sprouts recipes
Warm Brussels Sprouts Caesar Salad
Slightly roasted shredded Brussels are tossed in homemade creamy caesar dressing and topped with bacon, hard-boiled eggs, and everything bagel croutons. The flavors of Caesar salad are elevated with brunch inspiration.
Ingredients
Everything bagel croutons
- 1 large grinder roll (or 2 smaller rolls, cut into cubes)
- 1 tablespoon unsalted butter
- ½ tablespoon everything bagel seasoning
Hard-boiled eggs
- 4 large eggs
- 2 tablespoons white vinegar
- ½ teaspoon salt
Salad
- ½ pound bacon (cooked and chopped)
- 32 ounces Brussels sprouts
- 2 teaspoons olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup creamy Caesar dressing (plus extra on the side - recipe below)
Caesar dressing
- 1 cup mayonnaise
- 2 teaspoons deli-style mustard (or Dijon)
- 2 teaspoons anchovy paste (optional)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 2 tablespoons lemon juice
- ⅓ cup shredded Parmesan
- salt and black pepper (to taste)
Instructions
Everything bagel croutons
- Melt butter in a skillet over medium heat. Add the bread cubes and everything bagel seasoning and toss to combine.
- Cook for 2-3 minutes, stirring occasionally, until golden and toasted.
Hard-boiled eggs
- 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).
- Meanwhile, prepare an ice bath. Add a couple of handfuls of ice to a bowl and fill with water. When the eggs are done, transfer the eggs to the ice water and let cool for 5 minutes.
- To peel, tap the eggs against the side of the bowl to crack the shell. Peel while holding under the water. This helps the shell to release and peel more easily.
- Slice the peeled eggs in half or quarters and set aside.
Caesar dressing
- Add the dressing ingredients to the bowl of a food processor. Blend until smooth.
- Taste and season with salt and pepper.
Salad
- Preheat the oven to 400 degrees.
- 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.
- Add the sprouts to a mixing bowl and toss with oil, salt, and pepper. Roast for 8-10 minutes until slightly softened and warm throughout. (This step is optional).
- Transfer the Brussels sprouts to the same bowl and add ⅓-1/2 cup of the dressing. Toss to combine. (The amount of dressing can be adjusted based on personal preference.)
- Add half of the bacon and croutons and toss. Transfer to a serving platter or a large bowl. Top with remaining bacon, croutons, and eggs. Garnish with extra Parmesan cheese. Serve with extra dressing on the side.
Notes
- The individual components can be prepared 1-2 days in advance and stored separately.
- Store remaining dressing in an airtight container in the refrigerator for up to one week.
Nutrition
Calories: 629kcal | Carbohydrates: 31g | Protein: 24g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 1269mg | Potassium: 1083mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2094IU | Vitamin C: 194mg | Calcium: 163mg | Iron: 8mg
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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Christie
Hi,
This recipe sounds delicious. Unfortunately, the link listed for the mini food processor is broken. I’d love your recommendations for one. Thank you
Abbey
Hi Christie,
I apologize for the broken link and I have updated the link in the post. I use the Cuisinart mini prep plus. It's perfect for small batches like dressings. I hope you like the salad. Thank you!