Brussel Sprout Caesar Salad, made as a classic with a twist and extra pancetta of course. Caesar salad is everyone’s go-to for a salad, wether it be the main course or the dinner salad before the entree. Either way you have it, there is something just so delicious and simple about a caesar salad that makes us all want more. This twist swaps classic romaine with brussel sprouts and adds in some salty pancetta. Made with a lighted up greek yogurt Caesar dressing and topped with crust croutons and parmesan, you” be sure to make this dish a new repeat.
Brussel Sprout Caesar Salad
Brussel Sprout Salad
- 1 lb brussel sprouts
- 4 oz pancetta
- ½ tsp salt
- ½ tsp pepper
- 1 tsp olive oil
- ½ cup croutons
- shaved parmesan for garnish
Lightened Up Caesar Dressing
- 5 anchovies
- 3 cloves garlic
- 1 tbsp lemon juice
- ½ tsp lemon juice
- 2 tsp worcestershire
- 2 tbsp olive oil
- 1 cup plain greek yogurt
- ¼ cup parmesan cheese shredded
- 3 tbsp red wine vinegar
- 1 tsp salt
- 2 tsp pepper
- In a blender add all caesar dressing ingredients and blend well. Set aside or in fridge until ready to use
- On a chopping board cut the bottoms and first layer of leaves from the brussel sprouts
- Next shave brussel sprouts by thinly slicing each brussel sprout and add to a bowl
- Dice up pancetta, in large frying pan over medium heat add pancetta to pan
- Cook until done and then remove pancetta and drain grease
- In the same pan add 1 tbsp olive oil, brussel sprouts, salt, and pepper and fry up
- Cook over medium heat until some of the shaved brussels begin to crisp up
- Spoon out shaved brussels into serving dish to not keep any extra oil that might be at the bottom of the pan
- Sprinkle pancetta on top and toss. Spoon in desired amount of dressing and toss again
- Garnish with croutons and shaved parmesan. Serve and enjoy!
Homemade Caesar Dressing
Let’s talk about the dressing for this Brussel Sprout Caesar Salad. As with any salad, the dressing makes the salad and a caesar dressing is no exception. Most creamy dressings involve mayo or eggs, and the lightened up versions are just too oily to call themselves a caesar if you ask me. Adding mayo to dress a salad does not sound right to me. We wanted to keep the same thick consistency and classic flavor but a little healthier. Instead of mayo we used plain non-fat greek yogurt. Greek yogurt is really the end all be all of healthy swaps. Now, I am not stating that this dressing is the healthiest thing on the plant, but it is a heck of a lot better than a mayo based dressing.
Brussel sprouts get a bad reputation most of the time. Many people hate them and will only endure them when they are covered in bacon and maple syrup at Thanksgiving. But, cooked right, the flavors can be divine. This Brussel Sprout Caesar Salad is perfect to make for someone who is on the fence about brussel sprouts. Anything made salty with brussel sprouts works well and the anchovies in the caesar dressing and the pancetta brings out the perfect amount of salt brussels naturally need. Make it for them and let us know!
From our kitchen to yours, cheers!