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.
Cook for 2-3 minutes, stirring occasionally, until golden and toasted.
Add the eggs to a saucepan and cover with cold water. The water should come one inch above the eggs. Bring to a boil and cover. 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.
Add the dressing ingredients to the bowl of a food processor. Blend until smooth.
Taste and season with salt and pepper.
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.
The individual components can be prepared 1-2 days in advance and stored separately.
Slice the Brussels sprouts and store them in an airtight bag in the refrigerator.
Toast the croutons, cool, and store in an airtight bag at room temperature.
Make the hard-boiled eggs and cook the bacon. Store in the refrigerator.
Make the Caesar dressing and store it in a glass jar in the refrigerator for up to 7 days.
When ready to serve, roast the Brussels sprouts and toss the salad together per the recipe directions.