Nothing better than a delicious Caesar salad. While most people buy Caesar salad dressing in a bottle, homemade is incredibly easy to make and tastes so much better than store-bought. There are many variations, but this rich and creamy version is the one everyone loves. It’s not too garlicky and not too fishy – it’s just right. Unlike authentic Caesar dressings which are made with olive oil and thickened with raw eggs, this one has a mayonnaise and greek yogurt base, which means you don’t have to worry if you’re skeptical about raw eggs. I love to add greek yogurt into the mix not only for more protein but another layer of creaminess.
Instead of whole anchovies, I use worchestire sauce — makes it easy, especially if you’re not a fan of anchovies. For the cheese, it’s important to use imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”
To thinly slice the brussel sprouts you can do it by hand or use a food processor or if your really in a rush buy them at the store pre-shredded. They will be more expensive but it will save you time. When buying brussel sprouts make sure you look for bright green color and smooth outer layer. This will ensure delicious flavor and texture for the salad.
The dressing is made in one bowl and will keep in the fridge for one week.
TIP– when making salads with cruciferous vegetables like brussels, kale and cabbage massage the greens in some salt before tossing the dressing into the mix. This not only makes it more digestible say goodbye to bloat but breaks down the greens which makes it easier for the dressing to absorb into the salad.
You can top with croutons, crispy chickpeas, breadcrumbs, crispy bacon the possibilities are endless.
Easy Brussel Sprout Caesar Salad
Crunchy Thinly sliced brussel sprouts, chunk of parmesan cheese all tossed in a creamy high protein caesar dressing.
Brussel Sprout Caesar Salad
In a large bowl add brussel sprouts and salt. Massage together and allow to sit while you make the dressing.
For the dressing - Place all ingredients in a bowl and mix until smooth. Taste and adjust seasoning if needed.
When ready to eat toss half the dressing with the sprouts and add more per your desired liking. Top with croutons or crispy chickpeas.
Leftover dressing will last int he fridge for 1 week.