BRUSSELS SPROUTS CAESAR SALAD

Shaved brussels sprouts are my jam. The vegetable as a whole has really picked up a lot of steam in the past few years. Most trendy restaurants serve them covered in maple syrup with crunchy bits of bacon. Today I’m sharing with you a little bit of a healthier spin on this trendy veggie.

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Let’s back up a little bit though. I love brussels sprouts. But I didn’t even eat them until I was about 15 years old. Can you believe that? My Dad always hated them and so we didn’t grow up eating them in the house. I first tried them at a friend’s house! Kind of crazy for such a vegetable enthusiast.

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Now that I love them so, I typically roast them with olive oil and sea salt for the perfect crisp. A salty savory treat- quite the contrary to the popular sweet that restaurants serve! But today is a whole new flavor. I’m eating my brussels sprouts RAW.

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That’s right. Shred those beauties up and toss them like a salad. After all, they’re basically tiny cabbages. I bought my brussels pre-shredded, but I’m sure you could slice them by hand too, maybe even use a mandolin if your brussels are big enough.

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I tossed them in a homemade Caesar salad dressing (no oily anchovies included) with fresh croutons too. It was my first time making both homemade, so it’s simple to say that this is a very easy dish. YOU CAN DO IT! I know it.

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For my homemade croutons, I actually used bagels because I wanted a larger cube-like crouton, but you can also use fresh bread if you have thick enough slices. My only pre-caution would be in using thinly sliced bread, because they would end up more crisp-like than crouton-like.

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Side note: It is, in fact, brussels sprouts… which makes no sense.. it just sounds silly. But, who am I to name vegetables?

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BRUSSELS SPROUTS CAESAR SALAD

Serves: 3

Prep time: 25 minutes

4 c shaved brussels sprouts

2 tbsp fresh parmesan cheese

1/2 tsp black pepper

For the dressing:

1/2 c avocado oil mayo

2 garlic cloves, minced

1/2 lemon, juiced

1 tspn spicy mustard

1/4 c fresh grated parmesan cheese

1 tbsp olive oil

1/2 tspn salt

For the croutons:

2 bagels, roughly chopped into cubes

2 tbsp olive oil

1/4 c fresh thyme

2 tsp dried ‘Italian seasoning’

  1. Pre-heat your oven to 350°F and grease a baking sheet with olive oil. Toss bagel chunks with olive oil and herbs. Scatter on your baking sheet bake for 30 minutes. Broil for a minute at the end for an extra crisp.
  2. Meanwhile, prepare your dressing by mixing all ingredients in a small bowl until combined.
  3. Toss shredded brussels sprouts in dressing. Sprinkle with additonal cheese, a dash of black pepper and croutons when cooled.

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Hi friend, I’m so happy to see you! I’m Rebecca, health and wellness enthusiast, wanderlust traveler and persistent optimist. I’m here to share my wellness journey with you by creating inspiring recipes and motivational content… essentially, I’m your biggest cheerleader. Welcome to my blog.

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