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Are you ready for THE BEST Caesar salad of you LIFE?!
Okay, maybe not the best ever, but it’s my current obsession! Meet Brussels Sprouts Caesar salad!!!
Here’s what’s in Brussels sprouts Caesar salad:
- Shredded Brussels sprouts as the base rather than lettuce – hearty and delicious
- Chickpea croutons – crispy, garlicky, salty goodness
- Creamy caesar salad dressing, HOMEMADE – healthier (no raw eggs), and rediculously delicious
- Sauteed shrimp – light, buttery, the perfect easy protein to top our salad
- kalamata olives – salty and meaty
- A sprinkle of fresh Parmesan cheese – Because what’s a Caesar salad without a sprinkle of Parmesan?!
Are you on board for this Brussels sprouts Caesar salad?!
I’m so in. A good meal salad makes my soul happy!
Let’s discuss the Caesar dressing: I first made this healthier Caesar dressing for my Easy Caesar Salad (a good recipe to make if you’re looking for a more traditional style Caesar salad!), and loved it so much that I didn’t make any changes for this salad…except to double it ha! Trust me, this was the right decision!
Traditional Caesar salad dressing looks something like this: raw egg yolks, anchovies, garlic, lemon, Parmesan cheese. Most restaurants these days are probably using a commercially bottled Caesar dressing that’s not using raw eggs…maybe mayonnaise? Either way it’s probably not the cleanest of ingredients.
Here’s what’s in my healthier Caesar dressing:
- Plain, fat free Greek yogurt (for the creaminess)
- Fresh squeezed lemon juice, for tang
- Dijon mustard, for depth
- Anchovie paste (I know, it sounds a little gross, but really makes this dressing taste like the classic Caesar dressing)
- Fresh Parmesan cheese (also essential to the classic taste)
- Fresh GARLIC – because GARLIC
- Plenty of salt and pepper to season things up.
- Avocado oil streamed in for just the right consictency, thick, yet pour-able. It perfectly clings to every lettuce leaf (or Brussels sprouts leaf).
That’s it, simple healthy clean ingredients that taste better than anything you’ll find in a restaurant! I know because I literally ate a Caesar salad at a restaurant the day before I made this one at home and mine won!
Any good Caesar salad has some crunchy croutons. For this Brussels sprouts Caesar salad I opted for crunchy chickpeas that are heavily seasoned with garlic powder and salt. They’re delicious and give you that crunchy satisfaction in every bite. Plus this way you get another serving of veggies in..that’s a major bonus IMO!
I don’t know about you but I have a harder time wanting to eat salads this time of year. Summer, bring on ALL OF THE SALADS EVERY SINGLE DAY!!! During the winter I need something warming and hearty. That’s why I love this Brussels Sprouts Caesar salad. It’s hearty and exciting for the taste buds: aka it has all the textures – crunchy, creamy, and meaty!
Plus you could serve this salad with warm shrimp, fresh off the pan, this is my preference – warming vibes. Or you could serve it at room temperature or even cold. That’s the beauty of this Brussels sprouts Caesar salad, it’s flexible and tasty no matter what!
Brussels Sprouts Caesar salad does take 55 minutes to make, but most of that time is waiting for the chickpea croutons to roast away. The rest of the salad comes together super easily and quick, so you can spend time doing other things.
Also you can make this salad in advance, the great thing about using shredded Brussels sprouts in place of lettuce is you can toss the sprouts with the Caesar dressing and store it that way for several days. The shredded Brussels sprouts are hearty enough that they won’t get super soggy when tossed with the dressing for a few days, in fact it actually gets better that way. There is nothing I hate more than soggy lettuce – gross! Shredded Brussels sprouts, thank you for not getting all soggy when leftover!
I envision this Brussels sprouts Caesar salad in your lunch at work or school, or as leftovers for dinner. or freshly made with your significant other or the family, or your friends! A salad that will satisfy any roll, that’s a thing of beauty! And so is this salad!!!
Leave a comment below to let me know how you liked this recipe! Also, be sure to give it a star rating, this helps others find this recipe easier! Snap a picture of your creation and share it on Instagram using #RobustRecipes so I can see what you made. Thanks, friends! 🙂
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Brussels Sprouts Caesar Salad with Chickpea Croutons and Shrimp
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 to 6 1x
- Category: Salads, Entree, Fish/Seafood
- Cuisine: Gluten Free
Description
A spin on the classic Caesar salad. Brussels sprouts Caesar salad has a healthier Caesar dressing and is topped which chickpea croutons and sauteed shrimp. Perfect for lunch, dinner, or even great as leftovers.
Ingredients
- Chickpea Croutons:
- 2 15 ounce cans of chickpeas, drained and rinsed
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 3 teaspoons avocado oil
- 2 Pounds Brussels sprouts, ends trimmed and sliced in half lengthwise
- Caesar dressing:
- 1 cup non fat plain, Greek yogurt
- Juice of 1 lemon
- 2 teaspoons Dijon mustard
- 2 teaspoons anchovie paste*
- 4 cloves garlic, minced
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon sea salt
- 2 teaspoons black pepper
- 1/2 cup avocado oil**
- 1 to 2 tablespoons filtered water, thin (if needed)
- Shrimp:
- 1 tablespoon butter
- salt and pepper
- 1 pound of wild caught shrimp, peeled and devained
- Optional toppings:
- Freshly shaved Parmesan cheese
- Pitted kalamata olives
Instructions
- Prepare chickpeas: Heat oven to 400 degrees farenheit. Lay drained and rinsed chickpeas onto a clean kitchen towel. Pat dry as best as you can and allow them to air dry while the oven is preheating.
- Bake Chickpeas: Add the dried chickpeas to a large rimmed baking sheet. Add the spices and oil, toss until everything is well coated. Spread the chickpeas into an even layer and bake for 30 to 40 minutes, tossing half way through. For the last 10 minutes toss them every 5 minutes to prevent burning. Allow them to cool and they will crisp up.
- Shred the sprouts: While the chickpeas are baking shred the sprouts. Use your shredding attachment of your food processor to shred the Brussels sprouts (see picture in blog post). Remove the sprouts to a bowl.
- Make the dressing: Rinse the bowl of the food processor, no need to wash it. Attach the regular blade. Add all of the ingredients for the dressing to the food processor EXCEPT FOR THE WATER AND THE AVOCADO OIL, and process until mostly smooth. Stream the avocado oil in while the food processor is running. Taste and adjust seasoning as needed, Stream in 1 to 2 tablespoons of water to thin a little, if needed. The consistency should be very thick but pour-able.
- Cook the shrimp: Season the shrimp with salt and pepper. Heat a large nonstick skillet over medium heat, melt the butter. Sautee the shrimp for 2 to 3 minutes per side, or until the shrimp has turned pink and is opaque. Remove from the heat immediately.
- Finish: Toss the shredded Brussels sprouts with a good amount of the Caesar dressing until it is well coated. To serve top the Brussels sprouts with the chickpea croutons, cooked shrimp, and pitted kalamata olives and extra Parmesan cheese (if desired). Serve immediately. The salad is good warm or room temperature.
- Store leftovers: The Brussels sprouts mixed with the dressing will store in the fridge for several days because the sprouts are pretty hearty. Store the shrimp in a separate container in the fridge. Store the chickpeas in an air tight container at room temperature. Everything will last up to 4 days. Store the dressing in a jar or container in the fridge for up to 1 week (actually gets better as it sits). You may have some of the dressing leftover, it’s good on romaine, kale, or anywhere you would normally use a Caesar dressing.
Notes
*You can use olive oil but I prefer the neutrel flavor of the avocado oil here. You could also use any other neutral tasting vegetable oil. Another good option is grape seed oil.
**You can find anchovie paste in a “toothpaste” like tube by the canned tuna, anchovies, sardines etc. If you can’t find it you can leave it out but it does provide that classic caesar dressing taste we all love!
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