Brussels Sprouts Caesar Salad That Ruins Regular Salad Forever (In a Good Way)

Skip the limp romaine and the grocery-store dressing with a trust fund of preservatives. This Brussels Sprouts Caesar Salad hits like a powerlifter wearing a tux—crisp, punchy, and unapologetically bold. You get the swagger of Caesar with the crunch of shaved sprouts and a lemon-garlic bite that wakes your taste buds up like a cold plunge.

It’s fast, dinner-party fancy, and weekday-friendly. If “salad” ever felt like a side character, this is the main event.

What Makes This Recipe So Good

• Shredded sprouts = crunch city. No soggy leaves. Shaved Brussels hold up to dressing and don’t wilt in five minutes.
• Real-deal Caesar flavor. We’re talking anchovy (or miso for a veg swap), garlic, lemon, Parm, and pepper.

  Classic, but cleaner and brighter.

• Meal-prep friendly. It actually tastes better after a short rest, and the texture stays crisp longer than lettuce.
• Customizable. Add crispy bacon, roasted chickpeas, grilled chicken, or keep it light. It plays nice with anything.
• Restaurant-level, at home. Cheaper than takeout, faster than delivery, wildly more satisfying. You’ll brag about this one.

What Goes Into This Recipe – Ingredients

• Brussels sprouts (1.5 pounds), trimmed and very thinly sliced or shaved
• Parmesan cheese (3/4 cup), finely grated, plus extra shavings for garnish
• Garlic (1 large clove), minced to a paste
• Anchovy fillets (2–3), minced to a paste (or 1–2 tsp white miso for a veg option)
• Dijon mustard (2 teaspoons)
• Worcestershire sauce (1 teaspoon)
• Lemon juice (2–3 tablespoons), freshly squeezed
• Mayonnaise (1/3 cup) or Greek yogurt for a lighter tang
• Extra-virgin olive oil (3 tablespoons)
• Black pepper (freshly cracked), generous
• Kosher salt, to taste
• Croutons (1–2 cups), homemade or high-quality store-bought
• Optional add-ons: crispy bacon or pancetta, roasted chickpeas, grilled chicken, soft-boiled eggs, toasted panko, or toasted almonds

The Method – Instructions

1. Prep the sprouts. Trim stem ends and remove any sad outer leaves.

   Use a mandoline or a sharp knife to shave into thin ribbons. Toss into a large bowl and fluff with clean hands.

2. Make the flavor paste. On a cutting board, smash garlic and anchovies with a pinch of salt into a paste. This is your umami bomb.

   If using miso instead, whisk it with the garlic in the bowl.

3. Whisk the dressing. In a small bowl, whisk garlic-anchovy paste, Dijon, Worcestershire, lemon juice, and mayo. Drizzle in olive oil while whisking until smooth and glossy. Season with black pepper and a pinch of salt.

   Taste and adjust lemon/salt to your vibe.

4. Cheese it up. Add the grated Parmesan to the dressing and whisk again. It should be thick but pourable—add a splash of water or extra lemon if needed.
5. Toss the base. Pour dressing over the shaved sprouts. Toss thoroughly, like you mean it, until every ribbon is coated.

   Let sit for 5–10 minutes to relax the sprouts slightly.

6. Add the crunch. Fold in croutons (and bacon or chickpeas if using). Top with extra Parm shavings and a few more cracks of black pepper.
7. Serve. Taste one last time. Need zip?

   More lemon. Need richness? More Parm or a drizzle of oil.

   Plate and flex.

Storage Instructions

• Refrigerator: Store dressed salad in an airtight container for up to 2 days. It stays surprisingly crisp. Croutons will soften, but that’s half the charm.
• Make-ahead: Keep shaved sprouts and dressing separate for up to 3 days.

  Toss right before serving and add croutons last.

• Revive: If it tightens up, add a squeeze of lemon and a teaspoon of olive oil, then toss.

Nutritional Perks

• Fiber and micros: Brussels sprouts are loaded with fiber, vitamin C, vitamin K, and folate. Your gut and immune system are sending thank-you notes.
• Protein boost: Parmesan adds protein and calcium. Add eggs, chicken, or chickpeas to make it a legit full meal.
• Healthy fats: Olive oil brings heart-friendly monounsaturated fats and helps you absorb fat-soluble vitamins.
• Lower-carb option: Compared to classic Caesar with a mountain of croutons and pasta-ish add-ins, this hits lighter while staying satisfying.

Pitfalls to Watch Out For

• Chunky sprouts = tough chew. If they’re too thick, it feels like eating a pencil.

  Slice thin. Mandoline is MVP; knife works with patience.

• Under-seasoning. Sprouts are sturdy. Salt and acid are critical.

  Taste, adjust, repeat.

• Watery dressing. Balance the lemon and oil. If it’s thin, whisk in more Parm or a spoon of mayo/yogurt.
• Skipping the rest. A 5–10 minute sit post-toss helps the sprouts soften just enough. Not mush—just right.
• Crouton timing. Add right before serving if you want peak crunch.

  Otherwise, they’ll soak up dressing like it’s happy hour.

Different Ways to Make This

• Vegetarian: Swap anchovies for white miso or caper paste. Use a vegan Worcestershire if needed.
• High-protein: Add grilled chicken thighs, sous vide chicken breast, or a couple of jammy eggs. FYI: roasted chickpeas slap here too.
• Gluten-free: Use GF Worcestershire and croutons, or sub toasted almonds or crushed pork rinds (IMO, elite crunch).
• Lighter: Use Greek yogurt instead of mayo and reduce oil to 2 tablespoons.

  Still creamy, still bold.

• Extra-fancy: Finish with lemon zest, cracked pink peppercorns, and shaved Pecorino for bite.
• Warm twist: Briefly sauté half the sprouts in olive oil until just tender, toss with the raw half, then dress. Cozy meets crisp.

FAQ

Do I have to use anchovies?

Nope. They’re traditional and add deep umami without tasting “fishy,” but white miso or finely chopped capers work great.

Start with 1 teaspoon and adjust.

Can I buy pre-shaved Brussels sprouts?

Yes, and it’s a time-saver. Just sift through the bag and remove any chunky bits; the thinner the ribbons, the better the texture.

Is raw Brussels sprouts salad hard to digest?

For most people, it’s fine, especially when dressed and rested a few minutes. If you’re sensitive, massage the sprouts with a little salt and lemon first, or mix in some lightly sautéed sprouts.

What protein pairs best?

Grilled chicken, crispy bacon or pancetta, roasted salmon, or soft-boiled eggs.

For plant-based, roasted chickpeas or marinated tofu are stellar.

How can I make the dressing without mayo?

Use 1/3 cup Greek yogurt for tang, or blend 1 egg yolk with the other dressing ingredients and slowly stream in oil to emulsify. Keep it chilled and use the same day.

What’s the best way to make homemade croutons?

Cube day-old bread, toss with olive oil, salt, pepper, and a pinch of garlic powder, then bake at 375°F/190°C for 10–12 minutes until golden. Let cool before tossing.

Can I make this ahead for a party?

Absolutely.

Shave sprouts and make dressing up to 24–48 hours in advance. Toss 30 minutes before serving, then top with croutons and Parm at the table for max drama.

The Bottom Line

This Brussels Sprouts Caesar Salad is the glow-up your Caesar didn’t know it needed: crisp, creamy, zesty, and wildly satisfying. It’s simple to make, hard to mess up, and flexible enough for weeknights or guests you want to impress.

Make it once, and the romaine in your fridge will start feeling insecure.