5 from 2 votes
Brussels Sprouts Caesar Salad
Prep Time
20 mins

Think you don't like brussels sprouts? This Brussels Sprouts and Bacon Caesar Salad will have you second guessing that notion. With salty bacon, lots of creamy caesar dressing, and a crispy panko topping, there's no way you won't love this salad!

Course: Entree, Side
Servings: 4 -6 servings
Author: We are not Martha
  • About 20 brussels sprouts
  • 5 slices bacon, crumbled
  • Caesar dressing (recipe below)
  • 1 Tbsp olive oil
  • 1/2 cup panko
  • Salt and pepper
Caesar Dressing
  • 4 anchovy fillets, optional
  • 2 cloves garlic, peeled
  • 1 egg yolk
  • 1 Tbsp dijon mustard
  • Tbsp fresh squeezed lemon juice
  • Tbsp water
  • ¼-1/2 cup extra-virgin olive oil
  • ¼ cup grated parmesan
  1. Slice brussels sprouts finely. I recommend using the shredding blade on your food processor. Place shredded brussels sprouts in a large bowl.
  2. Add crumbled bacon and caesar dressing to bowl and toss well.
  3. In a medium-sized nonstick skillet, heat olive oil and add panko. Cook panko, stirring, until golden and crispy, about 3 minutes. Sprinkle in salt and pepper, to taste.
  4. Serve brussels sprouts in individual bowls and sprinkle toasted panko over the top.
Caesar Dressing
  1. Place anchovies (if using), garlic, egg yolk, dijon mustard, lemon juice, and water in a blender and process for about 30-40 seconds, until mixture is smooth.
  2. With the blender still running, pour extra virgin olive oil in slowly, starting with 1/4 cup. Continue adding oil until you reach your desired consistency, using up to 1/2 cup of the oil.

  3. Remove dressing to bowl. Stir in the parmesan cheese and ground pepper.