Brussels Sprouts Caesar

An innovative use for what is often an overlooked vegetable, this salad is fun and flavorful.

Yields 2 side portions


For the anchovy vinaigrette:

  • 4 anchovies
  • 2 garlic cloves, smashed
  • 1/4 cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cups extra virgin olive oil

Brussels Sprouts Caesar

  • 6-8 Brussels sprouts
  • 1 tablespoon capers
  • anchovy vinaigrette (recipe above)
  • 1/3 cup croutons
  • shaved Parmesan (to taste)
  • 3 preserved Meyer lemon slices


  1. In a blender, combine all ingredients for Anchovy Vinaigrette and blend until thoroughly mixed.
  2. Slice Brussels sprouts thinly with a mandolin or knife. Blanch in salted water for 1 minute and drain.
  3. Lightly crush the croutons while keeping some pieces whole. Having both whole croutons and smaller crumbs will provide a variety of crunchiness in the salad.
  4. Combine the Brussels sprouts, capers, and vinaigrette in a bowl and toss.
  5. Lay out the lemon slices on a plate. Place salad on top of the lemon slices. Garnish with croutons and shaved Parmesan to taste.