Empty My Fridge
How to Make a Brussels Sprouts Salad
Ingredients
- Brussels sprout1 lb
- Caesar dressing¼ cups
- Sourdough bread6–8 slices
- Olive oil3 tbsp + ⅓ cups
- Salt
- Black pepper
- Garlic powder½ tsp
- Parmesan cheese · grated
- Avocado¼ cups
- Lemon
- Dijon mustard1 tsp
- Worcestershire sauce½ tsp
- Garlic2
Instructions
- Make the dressing: whisk the olive oil, avocado mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce and minced garlic together in a bowl until well combined.
- Make the croutons: heat 3 tablespoons olive oil in a skillet over medium-high heat. Add the cubed sourdough bread, season with salt, pepper and 1/2 teaspoon garlic powder, and fry until golden brown and crunchy. Set aside.
- Prepare the Brussels sprouts: thinly slice them with a mandoline, or halve them lengthwise and cut very thin slices from the stem end. Toss in a bowl to separate the leaves.
- Assemble: divide the Brussels sprouts between bowls, then top with the dressing, croutons and shaved Parmesan.
- Serve cold or at room temperature.
Summarized from Feelgoodfoodie's video. Watch it for the details.
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