How to Shave Brussel Sprouts
The most difficult part of this salad is shaving the Brussels sprouts into thin ribbons, which isn’t hard. You have some options:
If you have a food processor with a slicer attachment, I would highly recommend using it. Give the sprouts a nice cold rinse, trim the bottoms, pull any sad looking leaves off, and pop them through the slicer.Use a sharp knife and a cutting board. Halve the sprouts through the stem-side, lay them flat-side down, and slice them thinly into 1/8-inch ribbons.Not too confident with your knife skills or simply want to cut down on prep time? Buy shaved Brussels sprouts from your grocery store.
Prepare the Dressing and Breadcrumbs Ahead of Time
Certain parts of this salad can be prepared ahead of time, which is helpful for when you’re serving it at a dinner party.
The dressing can be made up to 3 days in advance, but make sure to whisk it really well before serving.The breadcrumbs can also be made up to 3 days in advance, but add the lemon zest just before using to keep the breadcrumbs crunchy. Also, store the breadcrumbs in a sealed container, but only after they’ve cooled completely.
So Many Variations to Try
There are tons of ways to make this salad your very own.
Try other brassicas: Kale Caesar salad is one of the best salads I’ve ever had. You can use kale sliced into thin ribbons in this recipe. Broccoli and other unexpected choices like kohlrabi, cauliflower, white or pointed cabbage, napa cabbage, or even collard greens are delicious options. Roasted Brussels sprouts: Skip the hassle of shredding the Brussel sprouts! Here’s another delicious take: roast whole or halved Brussels sprouts until crisp with just olive oil and salt. Cool to room temperature, toss with the dressing, and top with the breadcrumbs. Yum! Make it a main: Salads are typically sides, but you can swing it as a main if served with some protein. Try grilled or pulled chicken breast, sautéed shrimp, a poached or jammy egg, or crispy chickpeas. Croutons: If you’re a huge fan of croutons, forget the breadcrumbs and toss your favorite store bought or homemade croutons with fresh lemon zest before adding them to the salad. Homemade Caesar dressing: There’s nothing better than homemade Caesar dressing, so I understand if you’d prefer to make your own.
Salad Recipes For Fall
Harvest Salad with Miso-Maple Roasted Butternut Squash Wild Rice Salad with Cranberries and Pecans Lentil Salad with Arugula and Feta Golden Beet and Pomegranate Salad Autumn Tabbouleh With Cauliflower, Carrots, and Golden Beets
2 tablespoons unsalted butter 1/2 cup panko breadcrumbs 1 teaspoon fresh lemon zest 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper
For the salad
2 pounds Brussels sprouts (see Recipe Note) 2 tablespoons roughly chopped flat parsley leaves 2 tablespoons olive oil 2 tablespoons finely grated Parmesan cheese, plus more for serving 2 tablespoons fresh lemon juice
For the dressing
1/3 cup mayonnaise 1 teaspoon Dijon mustard 2 cloves garlic, grated 3 tablespoons fresh lemon juice 2 teaspoons Worcestershire sauce 1/2 cup grated Parmesan cheese 3 tablespoons olive oil
Add the parsley and olive oil. Toss until evenly coated. Add the grated Parmesan and toss again to coat. Add the lemon juice, toss once more, and set aside while you prepare the dressing. The salad will keep for up to a day in an airtight container in the fridge. The breadcrumbs will lose their crunch, but they’ll still be delicious. Did you love the recipe? Leave us stars below!
