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
- 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)
- 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.