Brussels Sprouts and Kale Caesar Salad

The robust flavors of brussels sprouts and baby kale are a great combination and make a terrific alternative to romaine lettuce for a Caesar salad. You can serve this salad as a hearty side dish for grilled steaks or pork chops, or you could opt to toss some slices of grilled chicken into the salad itself for an easy one-dish dinner.

Brussels Sprouts and Kale Caesar Salad

Brussels Sprouts and Kale Caesar Salad

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A great side to serve with grilled steaks, chops or chicken, this tasty twist on a classic Caesar salad is made with fresh brussels sprouts and baby kale.

Ingredients

  • 1 lb fresh brussels sprouts
  • 6 ounces baby kale
  • 4 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 to 3 teaspoons Asian fish sauce, see notes for substitutions
  • 1 teaspoon Dijon-style mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 small clove garlic, very finely chopped
  • 1/4 cup pasteurized egg substitute, e.g. Egg Beaters, see notes for substitutions
  • Freshly ground black pepper
  • 1/2 cup coarsely grated Parmesan cheese
  • 16 to 18 thin slices of French baguette, buttered and grilled (or toasted)

Instructions

  • Trim about 1/4-inch from the core ends from the brussels sprouts, then cut them crosswise into very thin slices. Separate the slices into shreds, transfer them to a large salad bowl and add the kale.
  • Toss the brussels sprouts and kale together and set aside while you make the dressing.
  • Add the olive oil, lemon juice, fish sauce, mustard, Worcestershire, garlic and egg substitute to a small bowl and whisk until well combined.
  • Drizzle the dressing over the salad, season with a few grinds of black pepper and toss to combine. Taste and adjust the seasoning if necessary, then add half the cheese and toss again.
  • Plate individual servings of salad, sprinkle with a portion of the remaining Parmesan and top with a little extra black pepper if desired. Garnish with grilled baguette slices and serve immediately.

Tips for Making This Recipe

We find using Asian fish sauce a convenient and perfectly acceptable substitute for anchovies or anchovy paste in a Caesar dressing, but if you don't keep it in the house, you can replace it with either 4 jarred or canned anchovies, rinsed, drained and mashed, or 1-1/2 to 2 teaspoons of anchovy paste from a tube.
The egg substitute can be replaced by combining 1 tablespoon mayonnaise with 1 teaspoon water.
Calories: 305kcal, Carbohydrates: 28g, Protein: 12g, Fat: 18g, Cholesterol: 10mg, Sodium: 560mg, Fiber: 6g, Sugar: 4g
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