Brussel Sprout Caesar Salad

Brussel Sprout Caeser Salad: A Bold and Crunchy Update

Say goodbye to the days of limp lettuce and hello to the bold, hearty goodness of Brussel Sprout Caeser Salad. This is a reimagined version of the classic Caeser that brings vibrant flavor, crunch, and a touch of sophistication to your table. It's the perfect main dish with the addition of roasted chicken.

Brussel sprouts are the edgier cousin of lettuce. The crunch and nuttiness of the roasted Brussel sprouts add an unexpected twist to the classic Caeser Salad. Plus, the Brussel sprouts are packed with fiber, vitamins and earthy flavor.

Directions:

Salad

• Start by shredding your Brussel sprouts (or buying shredded Brussel sprouts at Trader Joes) into delicate ribbons. You can do this by slicing the Brussel sprouts thinly.

• Lightly toss the shredded Brussel sprouts with olive oil, pepper and salt. Roast on a sheet of parchment paper for about 20 minutes at 425 degrees.

• Crunch: Use your favorite GF sourdough or country loaf, create some toasted croutons by also toasting cubes of bread at 425 degrees for 15 minutes.

• Cheese: Sprinkle shaved parmesan for a creamy touch.

• Protein Boost: Take a rotisserie chicken, shred it, and use for a protein boost.

• A twist: Sprinkle with pumpkin seeds for an extra flair.

• Start with the butter lettuce in a large bowl, then add all of the toppings, finishing with the shaved parmesan and croutons on top.

• The final touch: the homemade, creamy Caeser dressing using yogurt as the base.

Dressing

• In a blender, Nutri Bullet or Food Processor, add all of the dressing ingredients in and blend.

Ingredients:

Salad

• 4 cups of butter lettuce

• 2 cups of shredded Brussel sprouts

• 2 T Olive Oil

• Sea Salt (Himalayan Chef)

• Pepper

• 1/2 c shaved parmesan cheese (BelGioioso, Parmesan, Shaved)

• 2 T pumpkin seeds (Go Raw)

• 2 cups of GF croutons

Dressing

• 1/2 c Greek yogurt (Straus Family Creamery)

• 1/2 c crumbled parmesan cheese

• 1 lemon, juiced

• 1 tsp chopped garlic

• 1 T GF Worcestershire sauce (The Wizard's Sauce)

• 1 T Dijon mustard