A classic Caesar Salad is all fine and dandy, but why not spruce it up with some kale and Brussel sprouts??? With an easy to make homemade Caesar dressing, this Kale and Brussel Sprout salad can be the highlight of dinner tonight!
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A few years ago, my hubby and I went out to dinner at a great restaurant; I knew the sous chef and we were handed tons and tons of food. I almost had tears when dessert came out because I was so stuffed, I knew I couldn’t eat it all haha. The food was incredible but the one that stuck with me was their spin off a classic salad. Their Kale and Brussel Sprout Caesar Salad was something that blew my mind and I knew I had to make my version of it!
Kale is normally in season from December- February, the same with Brussel sprouts, which makes it super easy to make. Now, if you happen to see some straggler Brussel Sprouts and Kale this time of year (and I’m sure you will), you can make this!
What’s in a Caesar Salad
A classic Caesar salad consists of
- Romain lettuce
- Caesar Dressing
My Kale Caesar recipe includes:
- Shaved Kale
- Shaved Brussel Sprouts
- Caesar Dressing
- Homemade croutons
- Lemon zest and
- Parmesan shavings
Yeah, we’re getting fancy. But it’s totally worth it for a kale and brussel sprout salad spin on the Caesar Salad everyone knows and loves.
What Is Caesar Dressing Made Of
Making Caesar dressing at home is super simple can be done in 2 minutes *scouts honor!* It’s super simple to make in the food processor but if you don’t happen to have one at home, a blender totally works as well.
A classic caesar dressing includes the following ingredients:
- Egg yolks
- Raw garlic
- Dijon Mustard
- Olive Oil
- Lemon Juice
Anchovies?! I know! But it’s an amazing ingredient that provides salt and lots of deep flavor that makes Caesar dressing so memorable! I don’t put any additional salt in my dressing because of the salt provided by anchovies and the parmesan cheese.
The only trick you need to be aware of with making an awesome emulsified salad dressing is how fast you’re adding oil to the base of the dressing. If you pour too slow, then the oil doesn’t incorporate all the way. If you add it too fast, the dressing breaks and it’s a disaster. Just pour the oil at a steady stream, making sure that the oil is incorporating at a good speed. You will know that you’ve added enough oil when you hear a thick slapping against the processor bowl. You will know the dressing broke when it sounds like water pouring in the sink and the dressing looks watery. That is a sad time, believe you me.
Sprucing up a Kale Caesar Salad Recipe
I think what makes this salad stand out is the addition of fresh lemon zest to the actual salad. It ties the dressing in well with the other flavors with the addition of lemon zest. In this salad, I made my own croutons (super simple, I’ll show you how!) but if you happen to have a crouton you love, I won’t stop you from being happy, add those babies in there! To give the croutons some awesome texture and interest to the salad, tear them instead of cut them!
Blanching Brussel Sprouts
One note about working with Brussel sprouts. If you are one for eating them raw in this salad, I won’t stop you. However, I think that blanching the Brussel sprouts not only brightens up the color and it also makes them a bit softer to chews. Shred the Brussel sprouts and soak in ice water. Bring a pot of water to boil and salt liberally, dump all of the Brussel sprouts in the water and cook just for 30 seconds. Drain from the boiling water and immediately place in ice water. Drain once they’ve cooled. Ready to use! Easy peasy!
Making salads is simple and I hope that not only will you enjoy this recipe but take it as inspiration to spruce up classic dishes you like!
- 2 egg yolks
- ½ tablespoon Dijon mustard
- 1 anchovy filet
- ¼ cup shredded parmesan cheese
- 4 cloves garlic
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 1 cup stale bread, cut into cubes
- 2 tablespoons olive oil
- 1/8 teaspoon red chile flake
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon oregano
- To taste salt and pepper
- 1 bunch Kale, cut into thin ribbons
- 5 Brussel sprouts, shredded and blanched
- To taste salt and pepper
- Lemon zest, to garnish
- Parmesan, to garnish
- Place all ingredients, except oil, in food processor and turn on. Scrape down sides of bowl to make sure everything can be incorporated.
- Slowly add oil to rest of ingredients until dressing is thick and well emulsified.
- Refrigerate and keep for 1 week.
- Preheat oven to 350 degrees. Cube stale bread and place in medium sized mixing bowl.
- Mix together oil and seasonings and pour over bread. Place bread on a lined baking sheet and bake for 7 minutes, until toasted and hard.
- Store in an air tight container, keeps for a week.
- In a large mizing bowl, combine kale and Brussel sprouts.
- Add croutons and dressing. Zest lemon into the bowl and grate parmesan cheese.
- Mix everything together well, making sure kale is well dressed.
- Serve with additional croutons and parmesan cheese.
Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 384 Total Fat 33g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 25g Cholesterol 118mg Sodium 423mg Carbohydrates 12g Fiber 2g Sugar 2g Protein 12g