Kale and Brussels Sprout Caesar Salad

A classic Caesar Salad is all fine and dandy, but why not spruce it up with some kale and brussels sprouts??? With an easy to make homemade Caesar dressing, this Kale and Brussels Sprout Salad can be the highlight of dinner tonight!

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 Brussels 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 brussels sprouts, which makes it super easy to make. Now, if you happen to see some straggler brussels Sprouts and Kale this time of year (and I’m sure you will), you can make this!

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. 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.

I think what make this salad stand out is the addition of fresh lemon zest into 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!

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 brussels sprouts not only brightens up the color and it also makes them a bit softer to chews. Shred the brussels sprouts and soak in ice water. Bring a pot of water to boil and salt liberally, dump all of the brussels 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!

Happy eating!

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Kale and Brussel Sprouts Caesar Salad

Course: Side Dish

Cuisine: American

Servings: 4 salads

Ingredients

Dressing

• 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

Croutons

• 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

Salad

• 1 bunch Kale cut into thin ribbons
• 5 each Brussel sprouts shredded and blanched
• To taste salt and pepper
• Lemon zest to garnish
• Parmesan to garnish

Instructions

1. Place all ingredients, except oil, in food processor and turn on. Scrape down sides of bowl to make sure everything can be incorporated.
2. Slowly add oil to rest of ingredients until dressing is thick and well emulsified.
3. Refrigerate and keep for 1 week.
   
4. Preheat oven to 350 degrees. Cube stale bread and place in medium sized mixing bowl.
5. 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.
6. Store in an air tight container, keeps for a week.
   
7. In a large mizing bowl, combine kale and Brussel sprouts.
8. Add croutons and dressing. Zest lemon into the bowl and grate parmesan cheese.
   
9. Mix everything together well, making sure kale is well dressed.
10. Serve with additional croutons and parmesan cheese.