What I love about Brussels Caesar Salad with Pine Nuts
This Brussels Caesar Salad with Pine Nuts is so good. Of course, you probably need to be at least a little bit of a Brussels sprout fan to fully agree—but even if you’re not, this recipe might just surprise you. It’s incredibly flavourful and packed with delicious toppings like toasted pine nuts, fresh parsley, crispy panko crumbs, and, of course, plenty of parmesan cheese. So, if you’re starting to feel bored of the same old salads, I highly recommend giving this one a try.
In fact, this has quickly become a new favourite of mine and has been on regular rotation throughout the winter months. Not only is it a fun and unique twist on a classic Caesar salad, but it also keeps way longer in the fridge. Unlike lettuce-based salads, which tend to wilt and turn soggy almost immediately, this one holds up beautifully. The Brussels sprouts hold their structure, making leftovers just as enjoyable the next day.
It’s the perfect recipe if you’re hosting and need a good side dish. Or, for a weeknight dinner, try adding chicken and making it a complete meal. However you have it, I hope you love it as much as we do!
Recipe Notes
A few things to keep in mind:
- Mayonnaise – The dressing for this salad is mayonnaise-based, so make sure you use a good quality mayonnaise that has REAL ingredients. I like Avocado Oil Mayonnaise since it has no trans fats or nasty seed oils.
- Anchovy paste – Anchovy paste is a key ingredient in caesar dressing giving it a unique flavour. You can buy this in the seafood section at most grocery stores.
- Garlic – I recommend using freshly minced garlic if possible for the best flavour.
- Parmesan cheese – Parmesan cheese can be found in the specialty cheese section at the grocery store. You can also substitute with Romano or Asiago cheese.
- Pine Nuts – You only need 1/4 cup pine nuts, so see if you can find them in the bulk section. You don’t want to have to buy more than you need because they’re expensive.
- Panko crumbs – Panko crumbs add a nice crunch to the salad. For gluten-free, substitute with gluten-free bread crumbs.
FAQ
Absolutely! But I’m telling you, once you make your own, you will never go back! The flavour packs a punch!
Even though this salad does keep better than a typical caesar salad, I would still recommend serving it fresh. The Brussels sprouts become deliciously charred and crispy when roasted but once they go into the fridge they do soften making the texture less ideal.
Store any leftovers in an air-tight container in the fridge. They will last for 2-3 days if already tossed in the dressing.
You could eat them either way! It’s totally based on your preference.
Brussels Caesar Salad with Pine Nuts
Equipment
- 1 Baking Sheet
- 1 Small Mixing Bowl
- 1 Large Mixing Bowl
Ingredients
For the dressing:
- 1/4 cup avocado mayonnaise
- 1/2 lemon juiced
- 1/2 tsp anchovy paste
- 1 clove garlic minced
- 1 tsp dijon mustard
- 1/4 cup shredded parmesan cheese
- 1/4 tsp sea salt
- 1/4 tsp black pepper
For the salad:
- 900g brussels sprouts washed
- 1/2 cup fresh parsley finely chopped, plus more for topping
- 1/4 cup pine nuts toasted in a dry pan for 3-5 minutes or until golden and fragrant
- 1/2 cup gluten-free panko bread crumbs
- 3 tbsp extra virgin olive oil
- 1/4 cup shredded parmigiana cheese
Instructions
- Make the dressing: add the mayonnaise, lemon juice, anchovy paste, garlic, mustard, parmesan, salt and pepper to a small bowl and whisk until combined. Set aside.
- Trim the ends of the brussels sprouts and slice them lengthwise.
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Spread the sliced brussels sprouts over the prepared pan and drizzle generously with olive oil. Season with salt and pepper. Bake for 30 minutes or until slightly charred.
- Let the brussels cool to room temperature, about 15 minutes.
- While the brussels are cooling, add 3 tbsp of olive oil to a pan along with the bread crumbs and stir to coat. Toast them on medium-high heat until golden brown. Set aside.
- In a large mixing bowl, add the roasted brussels sprouts, parsley and dressing and toss to combine.
- Divide the salad into two bowls and top with toasted pine nuts, bread crumbs, parmesan cheese and more fresh parsley. Enjoy!
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