Caesar Brussels Salad

This recipe from Julia Sherman, of Salad for President, combines hearty brussels sprouts with a deliciously creamy Caesar dressing. It’s ideal for a party because it can be prepared ahead, doesn’t wilt or get soggy, and makes great leftovers. Slideshow: More Brussels Sprout Recipes 

Caesar Brussels Salad
Photo: David Cicconi
Active Time:
25 mins
Total Time:
1 hrs 25 mins



  • 2 large egg yolks

  • 2 tablespoons fresh lemon juice

  • 5 oil-packed anchovy fillets, drained

  • 3 tablespoons chopped parsley leaves, plus more leaves for garnish

  • 2 tablespoons chopped chives

  • 1 teaspoon Dijon mustard

  • 1 teaspoon white wine vinegar

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup grapeseed oil


  • 2 pounds brussels sprouts

  • 1/4 cup extra-virgin olive oil

  • 3 tablespoons white wine vinegar

  • 1 garlic clove, finely grated

  • Kosher salt

  • Pepper

  • 1/2 cup freshly grated Parmigiano-Reggiano


  1. Make the dressing In a food processor, pulse the egg yolks, lemon juice, anchovies, chopped parsley, chives, mustard and vinegar until smooth. With the machine on, drizzle in both oils until smooth. Transfer to a bowl, cover with plastic and refrigerate. Clean out the processor.

  2. Make the brussels sprouts Thinly slice 2 cups of the smallest brussels sprouts and transfer to a large bowl. In a food processor fitted with the slicing blade, shred the remaining brussels sprouts; transfer to the bowl. Toss with the olive oil, vinegar and garlic and season with salt and pepper. Cover and let stand for 1 hour. Toss in the Caesar dressing and cheese. Garnish with parsley and serve.

Make Ahead

The dressing can be refrigerated in an airtight container for up to 2 days.

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