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Brussel Sprout Caesar Salad

Struggle Meals - "Plant-Based Budget Meals"

Prep Time
Cook Time


  • 2 cups cubed day old bread
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2 teaspoons garlic powder
  • 1 pound Brussel sprouts, thinly shaved
  • 1/2 teaspoon kosher salt
  • 1/2 lemon, juiced
  • 1/4 cup grated Parmesan cheese
  • 1/2 pomegranate, seeds only
  • 1/2 cup walnuts
  • For the dressing:
  • 1 tablespoon capers, chopped
  • 1 clove garlic, minced
  • Salt
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 3 tablespoons lemon juice
  • 1/4 cup olive oil


  1. Make the croutons: Preheat oven to 400 degrees. Toss bread cubes with oil, salt, pepper and garlic powder. Place in the oven and bake for 15 to 20 minutes.
  2. Make the salad: Using a sharp knife, thinly slice the Brussel sprouts. Place in a large bowl and add salt and lemon juice. Gently massage the Brussel sprouts for about 2 minutes, until wilted.
  3. For the dressing: Place the capers and garlic on top of each other on a cutting board. Chop and mash together until a paste forms. Whisk the egg yolk, mustard and lemon juice in a bowl. Drop by drop add the oil while whisking to emulsify. Add a little water if needed to thin out. Stir in garlic and caper mixture.
  4. To assemble: Add croutons, cheese, and dressing to Brussel sprouts and toss well.