Tag Archives: Brussel Sprouts

Brussels a la Caesar

I combined two of my favorites Caesar Salad Dressing and raw brussels . I bought the bag of Shaved Brussels which took all the work out of having to cut them up and I made my salad dressing which is detailed below. I used shaved Parmagiano Reggiano Cheese to add some flavor and let it all marinate together for about an hour before serving. I like it a little wilted but of course it tasted kind of delicious right away. It is nice to be able to make salad a bit ahead of the meal without worrying about how wilted it will be. The Brussels are tough enough to stand up to anything and sit out for a while dressed. This is always perfect while you’re preparing the rest of your dinner.

I used a Food Processor -mini or regular. You can do it in a blender as well.

If you love Caesar Salad and you love Brussels Sprouts this one’s for you.

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Brussels Caesar Salad


Caesar Salad : with Brussels

1 bag of shaved brussels sprouts — app. 1 lb.

2 cloves of garlic

1 egg yolk — if you don’t like the raw egg you can coddle it but I always just use a raw egg yolk

1 Tablespoon Dion Mustard- heaping

freshly ground black pepper

5 anchovies

2 Tablespoons Freshly Squeezed Lemon Juice

3 Tablespoons Olive Oil

1/2 Teaspoon Worcestershire Sauce

Shaved Parmigiano-Reggiano


I use a food processor to make my salad dressing , you can use a mini or a regular sized one. I put the 2 cloves of whole garlic into the processor and chop them, then I add the 5 anchovies and mix all together.

Then add lemon juice, mustard, Worcestershire Sauce and egg yolk. I mix all together and then slowly add the olive oil in from the top stream the oil in. Add freshly ground black pepper after everything else is incorporated. I don’t add salt because anchovies are very salty.

Pour dressing on the Brussels and mix well. Let it sit for an hour or so if you have the time. Add the cheese and mix well.

*this salad can easily be doubled or Just make double the salad dressing and you’ll have it if you need more dressing depending on how dressed you like the salad. Dressing can stay in fridge for a few days ( raw egg) .

  • Brussels Caesar Salad

Crispy Brussels

photo 5 (7) photo 4 (5) photo 1 (9) photo (60)I just love these tiny little cabbage cousins and they really are one of the most nutritious vegetables you can serve your family. Nothing tastes better than fresh seasonal vegetables and it doesn’t get much better than Brussels Sprouts.  Of course Joel won’t touch them but I love them so much I’ll make them for myself  by just roasting them whole. This is  just a little different from roasting them whole, a little more effort but totally worth it. I cut off the very hard bottoms and peel off as many leaves as possible,  when I can’t peel off anymore leaves I will slice the rest into thin slices (nothing too thick here) I end up with some leaves and some slices which kind of fall apart as well. You’ll need a sharp little knife here.  I wouldn’t mind if you just want to slice them all up because you’ll end up with some leaves anyway. I didn’t put grated cheese on this time but feel free to add at the end . This recipe is for 1 lb. but adjust for 1/2 lb. or however much you’re making. I roasted for about 20 minutes at 350 degrees. You’ll have to watch them so they don’t burn . They were just delicious and so nutritious. Enjoy!


1 lb. Brussels Sprouts, trimmed, leaves separated or sliced thinly

1 -2  tbsp. olive oil ( I tried to use just 1 tbsp. you may want to add a little more)

1 tablespoon grated lemon zest

1/4 cup chopped walnuts

Kosher Salt and Freshly Ground Black Pepper to taste

*1/4 cup grated Pecorino Romano (totally optional) sometimes I use and sometimes I don’t


Preheat oven to 350 degrees.

On a rimmed baking sheet, toss brussels sprout leaves with olive oil, zest, and walnuts. Sprinkle with Salt and Pepper. Roast until leaves are crisp and golden around edges. I left them in for 20 minutes, but you should start checking after 12 minutes. Sprinkle with Pecorino Cheese and serve!