Roasted Brussels Caesar Salad with Delicious Homemade Dressing
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Category: salad
- Cuisine: Italian
Ingredients
Scale
Salad
- 1 pound Brussels sprouts
- 2 slices bacon or a couple of ounces of pancetta (optional)
- Fresh Pecorino Romano and croutons for serving
Caesar Dressing
- 2 tablespoons regular mayonnaise (or 1 egg)
- ½ teaspoon Dijon
- ½ teaspoon Worcestershire
- 1 garlic clove, minced
- 1 oil-packed anchovy fillet, minced (optional)
- 1 tablespoon fresh lemon juice (feel free to start with less, as lemon juice can be intense)
- ¼ cup olive oil (if you want, you can seriously up the quality of the dressing by using a high-quality olive oil)
- Freshly shredded pecorino Romano cheese
- Ground black pepper
Instructions
Salad
- Preheat the oven to 400 degrees Fahrenheit.
- Prep the Brussels sprouts (wash, peel off any icky leaves, and cut off the bottoms). Halve or quarter any big ones. Place sprouts on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast for 30 minutes, turning once.
- If you’re using bacon or pancetta, chop up and fry crispy. Optional: save the grease and pour it over the sprouts later, or stir it into the dressing.
Caesar Dressing
- In a bowl or large measuring cup, stir or whisk together the first six ingredients. Whisking or stirring briskly, drizzle in the olive oil until combined.
- Stir in cheese and pepper. Taste and adjust as necessary.
- When the sprouts are done, toss quickly with the dressing so that it melts in. Serve warm with extra cheese, croutons (and optional bacon). Marvel at how good Brussels sprouts can taste.
Notes
You can also make the dressing in the food processor. Just drizzle the oil in while the processor is going.
If you have extra dressing, it should keep for a few days, covered in the fridge. Allow to come to room temperature and whisk before serving.