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Salads » Brussels Sprouts and Kale Caesar Salad

Brussels Sprouts and Kale Caesar Salad

by Lynne Webb on July 7, 2016 (Updated September 26, 2022) // Leave a Comment

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.
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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.
Yield: 4 servings
Prep Time: 20 mins
Total Time : 20 mins
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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.

Recipe Notes

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.

Nutrition Information

Nutrition Facts
Brussels Sprouts and Kale Caesar Salad
Amount per Serving
Calories
305
% Daily Value*
Fat
 
18
g
28
%
Cholesterol
 
10
mg
3
%
Sodium
 
560
mg
24
%
Carbohydrates
 
28
g
9
%
Fiber
 
6
g
25
%
Sugar
 
4
g
4
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Salads
 | 
Cuisine: American

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Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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