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
Units
Scale
- 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!
