Brussels Sprout Caesar Salad Image

Brussels Sprout Caesar Salad

Struggle Meals - "Plant-Based Budget Meals"

15
Prep Time
(minutes)
35
Cook Time
(minutes)
4
Servings

Ingredients

Croutons

  • 2 cups cubed day old bread
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2 teaspoons garlic powder

Salad

  • 1 pound Brussels 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

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

Steps

Croutons

  1. Preheat oven to 400 degrees.
  2. Toss bread cubes with oil, salt, pepper and garlic powder.
  3. Place in the oven and bake for 15 to 20 minutes.

Salad

  1. Using a sharp knife, thinly slice the Brussels sprouts.
  2. Place in a large bowl and add salt and lemon juice.
  3. Gently massage the Brussels sprouts for about 2 minutes, until wilted.
  4. Add croutons, cheese, pomegranate seeds, and dressing to Brussels sprouts and toss well. Top with walnuts.

Dressing

  1. Place the capers and garlic on top of each other on a cutting board.
  2. Chop and mash together until a paste forms.
  3. Whisk the egg yolk, mustard and lemon juice in a bowl.
  4. Drop by drop add the oil while whisking to emulsify.
  5. Add a little water if needed to thin out.
  6. Stir in garlic and caper mixture.