Brussels Sprouts Caesar Salad Recipe with Garlic

Mastering the Brussels Sprouts Caesar Salad Recipe on Food52 with Garlic and Parmesan

Walk into my kitchen when the panko is toasting and you'll smell that specific nutty, toasted aroma that lets you know something special is happening. It's a scent that mixes with the sharp tang of lemon and the deep, funky saltiness of anchovies.

I remember the first time I made this for a dinner party, my friend Sarah, who usually avoids anything in the cabbage family, actually asked for a third helping.

This Brussels Sprouts Caesar Salad Recipe on Food52 with Garlic and Parmesan will be your new favorite way to enjoy shaved sprouts. We've all done the basic roasted versions, but this is a completely different beast. It is punchy and has that velvety mouthfeel that only a real deal Caesar can provide.

You are going to love how the tiny crevices of the shaved sprouts catch every drop of that garlic heavy dressing.

The beauty of this dish lies in the contrast. You get the raw, earthy crunch of the greens paired with a dressing that is so savory it almost tastes like umami butter. Trust me on this, even the sprout skeptics in your life will be won over by the sheer amount of cheese and garlic involved here.

The Secret to a Perfectly Emulsified Dressing

Cellular Surface Area: Shaving the sprouts increases the surface area, allowing the acidic lemon dressing to soften the tough fibers without losing the necessary crunch.

Protein Emulsification: Lecithin in the egg yolks acts as a bridge between the watery lemon juice and the neutral oil, creating a stable, velvety suspension.

Chemical Maceration: The salt and lemon juice work together to break down the sulfurous compounds in the raw sprouts, making them taste sweeter and milder.

The method you choose really changes the personality of the dish. While the raw version is my personal go to for that signature "shatter" crunch, a quick 5 minute roast can add a lovely charred flavor that plays well with the anchovies. If you are looking for a slightly different vibe, you could even try the dressing on a Cucumber Salad with recipe for a refreshing twist.

Sourcing Quality Components for This Parmesan Salad

Selecting the right ingredients is half the battle when you aren't masking things with heat. For the cheese, don't even bother with the stuff in the green shaker can. You want a wedge of the real deal that you can grate yourself.

Essential Tools for Preparing This Garlic Dish

To get those sprouts thin enough, a mandoline is your best friend, though a very sharp chef's knife and a steady hand will work too. You will also need a large wooden bowl for the dressing there is something about the way the garlic rubs into the wood that just feels right.

A balloon whisk is essential for getting the emulsion thick enough to coat the back of a spoon.

Chef's Tip: Freeze your Parmesan wedge for 10 minutes before grating. It makes the cheese firmer and prevents it from clumping, giving you those beautiful, individual wisps that melt on your tongue.

Executing the Hybrid Technique for Best Results

• Prep the sprouts. Trim the ends of 2 lbs Brussels sprouts and shave them as thinly as possible using a mandoline.
• Season the base. Toss the shaved sprouts with 2 tbsp extra virgin olive oil and 0.5 tsp kosher salt in a large bowl. Note: This starts the softening process.
• Toast the crunch. Heat a small pan and toast 0.5 cup panko breadcrumbs until golden and smelling like toasted sourdough.
• Start the paste. In your serving bowl, mash 5 minced garlic cloves and 10 minced anchovy fillets into a smooth paste using the back of a fork.
• Whisk the core. Add 2 large egg yolks, 1 tsp Worcestershire sauce, and 1.5 tbsp fresh lemon juice to the paste and whisk vigorously.
• Build the emulsion. Very slowly, drop by drop at first, whisk in 0.5 cup neutral oil until the mixture is thick and glossy.
• Fold in cheese. Stir in 1 cup finely grated Parmigiano Reggiano and 1 tsp freshly cracked black pepper.
• Assemble. Add the sprouts to the dressing and toss thoroughly until every leaf is glistening and coated.
• Final touches. Top with 0.5 cup toasted panko and the remaining 30g shaved Parmesan just before serving.

For the Brussels Sprout Base

• 2 lbs Brussels sprouts Why this? They provide a much sturdier crunch than traditional romaine lettuce.
• 2 tbsp extra virgin olive oil (Substitute: Avocado oil)
• 0.5 tsp kosher salt (Substitute: Sea salt)

For the Garlic Parmesan Caesar Dressing

• 2 large egg yolks, room temperature (Substitute: 2 tbsp mayonnaise for a shortcut)
• 5 cloves garlic, minced into a paste Why this? Fresh garlic provides the essential spicy bite that defines a Caesar.
• 10 anchovy fillets, finely minced (Substitute: 1 tbsp white miso paste)
• 1 tsp Worcestershire sauce (Substitute: Soy sauce)
• 1.5 tbsp fresh lemon juice (Substitute: White wine vinegar)
• 0.5 cup neutral oil (Substitute: Light olive oil)
• 1 cup Parmigiano Reggiano, finely grated Why this? The high salt content and crystal texture are irreplaceable.

For Finishing

• 0.5 cup toasted panko breadcrumbs (Substitute: Crushed croutons)
• 30g extra shaved Parmesan
• 1 tsp freshly cracked black pepper

Solving Common Texture Issues with This Recipe

Why Your Dressing Breaks

If you add the oil too fast, the proteins in the egg yolk can't surround the fat droplets quickly enough. You will see the oil pooling at the edges instead of incorporating. To fix this, put a fresh egg yolk in a clean bowl and slowly whisk the broken dressing into it.

To Fix Excess Bitterness

Brussels sprouts can sometimes have a bitter edge, especially if they are larger or older. The easiest fix is a tiny pinch of sugar or an extra squeeze of lemon juice. The acid and sweetness will neutralize the bitter compounds on your palate.

Ensuring your sprouts are bone dry after washing is the most important step for texture. If they are wet, the dressing will just slide off and pool at the bottom of the bowl, leaving you with a sad, watery salad. For a different but equally creamy experience, you can check out The Creamy Classic recipe.

Common Mistakes Checklist: ✓ Pat sprouts completely dry after washing to ensure the dressing sticks. ✓ Use room temperature egg yolks to help the emulsion form easily. ✓ Shave the sprouts paper thin; thick chunks will feel like eating raw cabbage.

✓ Don't skip the anchovies they provide the "secret" savory depth. ✓ Add the panko at the very last second so it stays crispy.

Adjusting the Recipe for Any Crowd

When you need to scale this down for a quiet dinner for two, it is pretty straightforward. Halve all the ingredients, but keep the egg yolk count at one it is hard to halve an egg! You might find you have a little extra dressing, but that is never a bad thing.

For doubling the recipe for a holiday party, be careful with the garlic and salt. I find that when you hit 4 lbs of sprouts, you only really need about 1.5x the garlic and anchovies, otherwise, it becomes overwhelming. Work in batches when whisking the dressing to ensure you keep that stable emulsion.

If you are looking for a main dish to pair this with, the Homemade Chicken Kofte recipe is a fantastic choice. The charred meat goes beautifully with the bright, acidic salad.

Creative Swaps for This Garlic and Parmesan Dish

You can easily take this in a different direction by swapping the panko for toasted hazelnuts or walnuts. It adds a deeper, earthier crunch that feels very autumnal. If you want a bit of heat, a teaspoon of red pepper flakes stirred into the oil before whisking adds a nice back of-the throat warmth.

For a vegetarian version, swap the anchovies for a tablespoon of capers or white miso paste. You lose that specific seaside funk, but you keep the salty umami that makes the salad work. Some people like to add a bit of crispy bacon or pancetta on top, which honestly, is never a bad idea.

Debunking Common Kitchen Myths

One major myth is that raw Brussels sprouts are indigestible or always bitter. In reality, the "cooking" happens through the acid in the lemon juice and the salt. This process, called maceration, softens the cell walls just like heat would, making them perfectly tender.

Another misconception is that you need a specialized "Caesar" oil. Any neutral oil like grapeseed or canola works best because it lets the flavor of the garlic and high-quality Parmesan shine through. Using 100% extra virgin olive oil in the dressing can often make it too heavy and slightly bitter.

Storage Guidelines to Keep Your Salad Crisp

Store any leftovers in an airtight container in the fridge for up to 2 days. Unlike traditional lettuce Caesar, the shaved sprouts actually hold up quite well and don't turn into a wilted mess overnight. In fact, some people prefer it the next day after the flavors have had more time to meld.

Zero Waste Tip: Don't throw away the trimmed ends or any loose, tattered outer leaves. Toss them in a bag in the freezer to use for your next batch of vegetable stock. They add a great depth of flavor to any soup base.

Styling Tips for a Beautiful Caesar Salad

When serving, don't just dump the salad into a bowl. Use a wide, shallow platter to give the sprouts room to breathe. Use a vegetable peeler to create large, dramatic shards of Parmesan to scatter over the top rather than just using the finely grated stuff.

A final dusting of very coarsely cracked black pepper gives it a professional, finished look. If you want a pop of color, a few pomegranate seeds or a handful of microgreens can add a beautiful visual contrast to the deep greens and pale dressing. It's all about making that first impression before the first bite.