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Brussels Sprouts Caesar Salad with a Homemade Anchovy Dressing

by Komal Patel
Brussels Sprouts Caesar Salad with a Homemade Anchovy Dressing

J and I have been eating a lot of green lately.

We love going to the market and picking out fresh vegetables and cooking them up as a nice side, but, like, why do veggies always get put on the side?!

One of my favorite lunches is a simple Caesar Salad, but often times they are FULL of fatty dressings and sometimes the romaine lettuce can be BORING.

Since we both love Brussys — they are kinda spicy when raw and have a fun crunch when you eat them – I thought it would be fun to make a Brussels Caesar Salad!

Honestly, we had SO many sprouts and I didn’t want them to go to waste!

Brussels Sprouts Caesar Salad with a Homemade Anchovy Dressing

I whipped up a mayo-less dressing with yummy, oily anchovies and topped it with tangy chaat masala. If you saw my post from last week, here, you’ll know I’ve been OBSESSED with adding Chaat Masala to everything. It’s salty, zesty, tangy. It pretty much taste good with anything.

anyways, if you’re looking to snazzy up a classic lunch, try out this spin!

Xx

K

Sweet and Masala

Brussels Sprouts Caesar Salad with a Homemade Anchovy Dressing

Print Recipe
Brussels Sprouts Caesar Salad with a Homemade Anchovy Dressing
Crunchy raw Brussels Sprouts, dressed in a tangy, salty, rich Caesar dressing.
Servings
Ingredients
  • 3 in anchoviesoil chopped
  • 1 tsp. Colemans English mustard
  • 1 tsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. Chaat masala
  • ¼ cup vegetable oil
  • 1 egg yolk
  • 1 clove garlic chopped
  • 2 tbsp. lemon juice
  • 3 tbsp. Parmesan finely grated
  • 2 tbsp. Emiliano Reggiano shaved
  • 1 lb. Brussels Sprouts
  • salt to taste
Servings
Ingredients
  • 3 in anchoviesoil chopped
  • 1 tsp. Colemans English mustard
  • 1 tsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. Chaat masala
  • ¼ cup vegetable oil
  • 1 egg yolk
  • 1 clove garlic chopped
  • 2 tbsp. lemon juice
  • 3 tbsp. Parmesan finely grated
  • 2 tbsp. Emiliano Reggiano shaved
  • 1 lb. Brussels Sprouts
  • salt to taste
Instructions
  1. Cut Brussels Sprouts ends off and then in half; then slice the Brussels Sprouts thinly into half-moon slices and toss in the olive oil.
  2. On a cutting board on mortar pestle, add anchovies, garlic and salt. Using the side of your knife chop and mash until a smooth paste is made.
  3. Add egg yolk, mustard, chili powder and lemon juice into a small bowl and whisk until combined.
  4. Slowly drizzle a few drops of vegetable oil into the mixture and whisk. Continue to add in olive oil slowly drizzling and whisking until the mixture has thickened. Add water as needed until the mixture is as thick as heavy cream.
  5. Add in anchovy paste and Parmesan and whisk until smooth.
  6. Taste and adjust seasoning as needed.
  7. In a bowl toss the dressing with the sliced Brussels Sprouts.
  8. Serve and top with shaved Emiliano Reggiano and sprinkle with Chaat Masala.
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7 comments

Michael April 23, 2019 - 4:41 am

I was just commenting like a min. ago that ceasar salad is the best and here it is lol! Your timing is perfect haha! Interesting though you used the anchovies dressing.. my first to see one.

Reply
Komal Patel April 23, 2019 - 11:09 pm

Traditionally the dressing is made with anchovies!

Reply
Subhashish Roy April 23, 2019 - 9:16 am

Very nice salad. I love the green. Brussels reminded me of our forthcoming trip to that city. So we must have this salad at least once before we go.

Reply
Alexandra Cook April 23, 2019 - 9:39 am

I love salads. The pictures alone sealed the deal for me. This looks and sounds incredibly tasty.

Reply
Ewuzie Kingsley April 23, 2019 - 8:48 pm

This is really new to me, Ever since i picked interest in other peoples cuisine i have been exposed to lots o things o ordinary wouldn’t have known about.. Will definitely give this a try. Looks very appetizing

Reply
Blair villanueva April 24, 2019 - 7:59 am

Lovely to learn a new salad recipe. This is good for my healthy lifestyle.

Reply
fashionandstylepolice April 25, 2019 - 9:49 am

Good you are eating a lot of green. That is really healthy. I will be trying this recipe asap.

Reply

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