Brussels Sprouts Kale Caesar Salad
Recipe from Two Peas and Their Pod
Shredded Brussels sprouts, kale, toasted buttery breadcrumbs, and Parmesan cheese are tossed in creamy Caesar dressing to create a hearty and delicious salad. You will love this twist on the classic Caesar salad.
Servings: 6
Calories: 158kcal
Ingredients
For the breadcrumbs:
- 2 tablespoons butter
- 1 cup panko breadcrumbs
- Kosher salt, to taste
For the dressing:
For the salad:
- 12 ounces brussels sprouts, washed
- 4 cups finely chopped lacinato kale
- 1 tablespoon olive oil
- Kosher salt, to taste
- 1/2 cup freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
Instructions
- In a large skillet, heat the butter over medium heat. Add the panko and cook, stirring occasionally, until golden brown and toasted, 2 to 3 minutes. Season with salt, to taste. Set aside.
- Make the Caesar dressing. In a small bowl, whisk together the mayonnaise, lemon juice, garlic, Dijon mustard, Worcestershire, anchovy paste, Parmesan, salt, and pepper.
- Trim the ends off the Brussels sprouts and peel off and discard any brown or blemished outer leaves. Cut Brussels sprouts in half from top to bottom and thinly slice with a sharp knife. If you have a food processor, you can shred the Brussels sprouts in the food processor.
- In a large bowl, combine the shaved brussels sprouts and chopped kale. Drizzle with olive oil and sprinkle with a little kosher salt and massage it with your clean fingers until the brussels sprouts and kale soften a bit.
- Add the Caesar dressing and use tongs to toss the salad. When well coated, add the parmesan cheese, toasted breadcrumbs, and black pepper. Toss again and serve.
Nutrition
Calories: 158kcal | Carbohydrates: 14g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 271mg | Potassium: 305mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2015IU | Vitamin C: 61mg | Calcium: 152mg | Iron: 2mg