Brussels Sprouts Caesar Salad

Ingredients (20)

  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • 2 egg yolks
  • 2 anchovy fillets, rinsed and patted dry
  • 2 cloves garlic
  • 1 tbsp white wine vinegar
  • 1 lemon, zested and juiced
  • 2 tsp Worcestershire sauce
  • ¼ tsp kosher salt
  • ¾ cup canola oil
  • Freshly ground black pepper
  • 1 ¼ pounds Brussels sprouts
  • 2 tbsp extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 5 strips thick-cut bacon, cut into ¾-inch pieces
  • 2 tbsp maple syrup
  • 2 large eggs
  • 8 fresh chives, cut into 1-inch pieces
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Brussels Sprouts Caesar Salad

Liven up that plain ’ol caesar salad by swapping out the lettuce for brussels sprouts. This recipe from Chef Sohui Kim of Brooklyn restaurant The Good Fork is the perfect addition to your fall salad repertoire. Half of the brussels sprouts are blanched and the other half are roasted for added texture and flavor. Combine with a well-balanced caesar dressing, toss in some bacon, and top with a couple soft-boiled eggs.

Looking for a lighter option? Try our shaved Brussels sprouts salad.

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by Sohui Kim

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Tips for Eggs and Bacon


  1. 1Make the dressing: in a blender, combine the cheese, egg yolks, anchovies, garlic, vinegar, lemon zest and juice, and Worcestershire sauce. Blend until smooth and season with the salt.
  2. 2With the blender running on high, slowly drizzle in the canola oil until it is completely emulsified. The dressing should be very thick. Gradually add up to ½ cup water to thin it out; it should be looser than mayonnaise, but thicker than vinaigrette.
  3. 3Season with pepper and refrigerate until you prepare the salad. This will make 2 cups of dressing that will keep, refrigerated, for up to 1 week.
  4. 4Make the Brussels sprouts: preheat the oven to 475°F and place a clean baking sheet in the oven to warm. Trim then bottoms of half the Brussels sprouts and quarter them lengthwise. # In a large bowl, toss them with olive oil and season with salt and pepper. Transfer them to the hot baking sheet and roast until golden brown, about 15 minutes, shaking the pan halfway through to flip the sprouts. Set aside to cool.
  5. 5Meanwhile, bring a large pot of salted water to a boil and fill a large work bowl with salted ice water. Cut the stems off the other half of the Brussels sprouts and separate the leaves. Blanch the leaves in the salted water for 1 ½ minutes until they are bright green and barely tender, then remove them immediately to the ice water. Drain and place on a clean dishtowel to dry.
  6. 6In a large skillet over medium-high heat, cook the bacon until browned, about 8 minutes. Drain off the fat and add the maple syrup to the pan. Stir to coat the bacon; remove it from the heat and set aside. When cool, break into pieces.
  7. 7Bring a small pot of water to boil and fill a bowl or another pot with cold water with a few ice cubes. Gently lower the eggs into the boiling water with a slotted spoon. Cook at a low boil for exactly 7 minutes. Remove the eggs to the cold water, then gently crack their shells; leave them submerged until completely cooled before peeling them and setting them aside.
  8. 8Assemble the salad: in a large salad bowl, toss the roasted and blanched Brussels sprouts with ¼ cup of the dressing. Season with salt and pepper to taste. Transfer them to a serving plate and sprinkle with bacon and chives. Slice the eggs in half and arrange them on the salad.
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