Brussels Sprouts Kale Caesar Salad

4 from 1 vote

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.

Prep Time20

Cook Time3

Total Time23

Course: Salad

Cuisine: American

Keyword: brussels sprouts, caesar dressing, kale, parmesan cheese

Servings:

Calories: 158kcal

Ingredients

For the breadcrumbs:

2 tablespoons butter
1 cup panko breadcrumbs
Kosher salt, to taste

For the dressing:

Caesar 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