Our Brussels sprouts are crisp, tart, and creamy. Brussels sprouts are the first ingredient in a Caesar salad, which is then dressed with a creamy Caesar dressing, mayonnaise, bacon, and croutons. You’re welcome if you’ve never loved Brussels sprouts because you will now.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ baguette, cut into cubes, divided
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 slices bacon, divided
- 2 anchovy fillets
- 6 cloves garlic, finely minced or grated
- 2 teaspoons Dijon mustard
- ½ cup mayonnaise
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 2 lemons, juiced
- ¼ teaspoon Worcestershire sauce
- salt and ground black pepper to taste
- 2 pounds Brussels sprouts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.
- Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
- Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
- Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.
- Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.
- You can also use a knife or a food processor to shave the Brussels sprouts.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 8 g |
| Protein | 19 g |
| Saturated Fat | 7 g |
| Sodium | 1028 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I enjoyed it, but I had to double the dressing, nix the lemon juice. It was VERY lemony. Also, it is MUCH better the next day. I don’t feel like it was worth the effort. Also also, 2lbs of Brussels sprouts is a LOT… so maybe half it. And quarter the lemon. Or just try something else altogether.
I actually had some dressing left over from another evening. I shaved the sprouts, dressed them and put toasted shaved almonds on the top! My husband and I LOVED it! Will make again.
I would reduce the lemon juice just a tad, it overpowered the flavor of the dressing at first. Perfect for a dinner for 3, with 2 servings left over.
This recipe is fantastic!! I made this for my family and they couldn’t stop eating it or raving about it! I made no changes to the recipe other than adding a slight amount of brown sugar to bacon prior to baking it to give it a candied flavor. I also skipped the croutons because I forgot to buy the bread on my shopping run. This will definitely be one of my go to recipes!