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Brussels Sprouts Caesar Salad with Parmesan Breadcrumbs

Brussels sprouts Caesar salad with Parmesan breadcrumbs pairs thinly sliced sprouts with a creamy, lemony dressing. Toasted panko adds a crisp, golden topping to every serving.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

Parmesan breadcrumbs
  • 1 tbsp olive oil
  • 1 cup panko breadcrumbs
  • 0.25 tsp kosher salt
  • 0.25 cup Parmesan cheese finely grated
Caesar dressing
  • 0.5 cup mayonnaise
  • 3 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 1 tsp anchovy paste
  • 1 cloves garlic finely grated
  • 1 tsp Worcestershire sauce
  • 0.25 cup Parmesan cheese finely grated
  • 0.25 tsp ground black pepper
  • 2 tbsp water
Salad
  • 1.5 lb Brussels sprouts trimmed and thinly sliced

Equipment

  • 1 10-inch skillet

Method
 

Make the Parmesan breadcrumbs
  1. Heat the olive oil in a 10-inch skillet over medium heat, add the panko and kosher salt, and cook, stirring often, for 3 to 5 minutes until the crumbs are golden brown.
  2. Transfer the toasted panko to a bowl, stir in the Parmesan, and set aside to cool.
Make the Caesar dressing
  1. Whisk the mayonnaise, lemon juice, Dijon, anchovy paste, garlic, Worcestershire sauce, Parmesan, black pepper, and water in a medium bowl until smooth.
Assemble the salad
  1. Put the sliced Brussels sprouts in a large bowl, add the dressing, and toss until evenly coated.
  2. Divide the salad among 4 plates or bowls and top with the Parmesan breadcrumbs.

Notes

For the crunchiest topping, keep the Parmesan breadcrumbs separate until serving. Store leftovers refrigerated for up to 2 days; the dressed salad and breadcrumbs are best stored separately. Freezer: no. For a gluten-free version, use gluten-free panko.