Description
This Roasted Brussels Sprouts Caesar Salad offers a warm and savory twist on the classic Caesar. Featuring deeply golden roasted Brussels sprouts tossed in a creamy tahini Caesar dressing, and topped with crunchy whole-wheat breadcrumbs and roasted sunflower seeds, this salad is hearty yet light, perfect for a satisfying dinner or an impressive side dish for entertaining.
Ingredients
Brussels Sprouts
- 2 tablespoons extra-virgin olive oil
- 2 ½ pounds Brussels sprouts, trimmed and halved lengthwise
- Kosher salt and black pepper, to taste
Tahini Caesar Dressing
- 3 oil-packed anchovy fillets, chopped
- 1 large garlic clove, chopped
- ¾ teaspoon kosher salt
- 2 tablespoons tahini (or 1 egg yolk as substitute)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons finely grated Parmesan cheese
- Water, as needed for thinning
Breadcrumbs
- 2 cups hearty whole-wheat bread, torn into craggy pieces
- 1 tablespoon extra-virgin olive oil
- Salt and black pepper, to taste
- 2 tablespoons roasted sunflower seeds
Instructions
- Preheat Oven: Heat your oven to 500°F (260°C) with racks positioned in the middle and lowest slots to prepare for roasting.
- Roast Brussels Sprouts: Toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Arrange them cut-side down in a single layer on a baking sheet. Cover the sheet tightly with foil and place on the lowest oven rack. Roast for 10 minutes covered, then remove the foil and continue roasting for another 7 to 10 minutes until the Brussels sprouts are deeply golden brown and caramelized on the edges.
- Make Anchovy Paste: On a cutting board, finely mince the anchovy fillets, garlic, and kosher salt together. Use the side of your knife to mash and combine until a smooth, paste-like consistency is achieved.
- Prepare Dressing: In a large mixing bowl, whisk together tahini, fresh lemon juice, and Dijon mustard until well combined. Slowly drizzle in the 3 tablespoons of olive oil while whisking continuously to emulsify and create a thick, glossy dressing. Add a splash of water little by little to adjust the thickness until the dressing reaches a creamy, heavy cream-like consistency. Stir in the anchovy paste and finely grated Parmesan cheese. Taste and adjust seasoning with salt and black pepper as needed.
- Make Breadcrumbs: Toss the torn whole-wheat bread pieces with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer on a separate baking sheet and roast on the middle rack of the oven for about 5 minutes or until the crumbs are golden brown and crunchy. Remove from oven and let cool slightly.
- Assemble Salad: Transfer the warm, roasted Brussels sprouts into the bowl with the dressing. Toss thoroughly to coat each sprout with the dressing. Arrange the dressed sprouts on a serving platter. Sprinkle the roasted whole-wheat breadcrumbs and roasted sunflower seeds evenly over the top. Serve immediately while warm.
Notes
- For a more traditional Caesar salad flavor, substitute 1 egg yolk for tahini in the dressing.
- Do not overcrowd the pan when roasting Brussels sprouts to ensure crisp, caramelized edges.
- Breadcrumbs can be prepared ahead of time and stored in an airtight container for up to 3 days.
- Add grilled chicken or chickpeas to the salad to make it a complete, protein-packed meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
