The ratio of raw, shredded sprouts to everything else in this salad cements it as health food in my book, so perfect for the post-Christmas period when everyone wants to eat healthily and alleviate the guilt of the festive season. The good news however, is that it tastes far from virtuous; creamy, cheesey, garlicky dressing with a Dijon kick just lightly coating it, not so much as to be heavy, and crunchy garlic croutons, with shaved parmesan – it’s so good! This makes more dressing than you need, but I like mine quite lightly dressed, so you can use it all if you prefer it that way, or keep it in the fridge for a few days and use it on another salad.
Brussel Sprout Caesar Salad
For the dressing
- 80g mayonnaise
- 1 garlic clove, crushed & finely chopped
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 50g fresh, finely grated parmesan, plus extra for shaving
- Salt and black pepper
For the croutons
- 1 slice wholemeal bread
- 1 clove garlic, crushed and finely chopped
- 1.5 tbsp olive oil
- 400g brussel sprouts, trimmed
- To make the croutons, heat the oven to 180’c, then cut the slice of bread into small cubes. Toss the bread cubes with the olive oil and garlic, then spread them over a baking tray and bake for 5-10 minutes until golden and crunchy.
- Shred the sprouts on a mandolin or using a sharp knife. To make the dressing, just whisk the mayo with the olive oil, vinegar, mustard, garlic and seasoning. Whisk in the cheese, then let it down with a little warm water until it is a coating consistency.
- Toss the shredded sprouts with about half the dressing, then gradually add more if desired. Add the cooled croutons, then toss it all together and use a vegetable peeler to shave parmesan over the top.