Brussels Sprouts Caesar Salad

This Brussels sprouts caesar salad is the perfect holiday side dish with creamy miso maple dressing, crispy breadcrumbs, bacon and parmesan.

Course Side Dish

Cuisine American, Canadian

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 421kcal

Preheat oven to 400F and line a large baking sheet with parchment paper.
In a small bowl, mix together the panko crumbs, smoked paprika, garlic powder and salt. Spread out on the prepared baking sheet and lightly spritz with oil.
Bake for 3-5 minutes, or until a deep golden brown. You'll need to stir them around to ensure they brown evenly. Transfer to a bowl to cool.
Add all of the dressing ingredients, except the oil, parmesan and pepper, to a medium-sized bowl. Whisk to combine.
Slowly stream the oil into the mixture, whisking constantly until fully incorporated. Add the parmesan and pepper and stir until well combined.
Trim the stems of the Brussels sprouts and remove any damaged or yellow outer leaves. Rinse with water in a colander and pat them dry with paper towels.
Place the Brussels sprouts in a large capacity food processor, and pulse until shredded into small pieces with a few bigger pieces throughout.
Add the shredded Brussels to a large bowl. Top with bacon and parmesan, and drizzle on some of the dressing. Toss to combine. Add more dressing as desired.
Serve with the toasted breadcrumbs on top.

Amount of Brussels sprouts. I bought a 2 pound (907g) package. Once I trimmed the stems, removed any outer leaves and shredded them, I was left with about 725 grams or 27 ounces.
Size of food processor: Two pounds of Brussels sprouts is a lot. If you have a small food processor, you'll need to shred the sprouts in batches.
Make ahead: To make this recipe ahead of time, prep the components a day in advance and store them separately. Assemble the salad just before serving.
Breadcrumbs: Don't toss the toasted panko crumbs into the salad right away. They love to soak up the salad dressing so they'll lose their crunch. Keep them on the side and sprinkle them over top of the salad before serving.
Amount of dressing: The recipe makes a lot of dressing (about 1.5 cups), so just use as much as you like in the salad. I always like to have a little extra on hand in case guests prefer extra dressing.