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.
Servings: 4 -6
Calories: 629kcal
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
Salad
- ½ pound bacon cooked and chopped
- 32 ounces Brussels sprouts
- 2 teaspoons olive oil
- ⅛ teaspoon Kosher 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. 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.
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℉.
- 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 ⅓-½ 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
Make-ahead instructions
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.
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