Brussels Sprout Salad with a Roasted Garlic Caesar Dressing

This Brussels sprout salad is topped with a mountain of parm, crispy chicken,
croutons, and tossed in a roasted garlic caesar dressing.

Servings: 3 people

Author:

Prep Time
15 minutes

Cook Time
45 minutes

Total Time
50 minutes

Dinner Lunch Salad

salad Brussels sprouts

Instructions

1 Preheat the oven to 400℉.
2 Slice the tops off of the garlic bulbs. Drizzle 1 tsp of olive oil over the tops
and wrap individually in aluminum foil.
3 Roast for 35-40 minutes until the garlic is soft and fragrant. Remove from the
oven, unwrap and allow to cool for 5 minutes.
4 In a blender or small food processor add mayo, lemon juice, anchovies, parm, and
mustard. Squeeze the garlic bulbs into the processor to extract the sweet
roasted garlic. Process until smooth. If the dressing is too thick add cold
water 1 tbsp at a time until desired consistency. Place in the fridge until
ready to use.
5 To make the croutons tear or cut desired amount of bread. Place on a sheet tray
with a heavy drizzle of olive oil and a pinch of salt. Toss to coat. Roast in
the same 400℉ oven for 10-13 minutes until golden brown.
6 Prep the Brussel sprouts by either hand slicing thinly OR using a mandoline.
7 Plate the salad starting with Brussels, sliced chicken, parmesan cheese, and
croutons. Top with desired dressing and toss to coat. Serve immediately.