This is absolutely an excuse to eat a lot of cheese and still call it a salad. And honestly? That feels like a win.
This Caesar is a little more work than tossing romaine in a bowl, and I want to be upfront about that. Shaving Brussels sprouts takes effort — whether you do it by hand or with a food processor — and that’s why I’d call this medium, not easy. You’re not doing anything complicated, but you are committing to prep. I just want you to know what you’re signing up for.
The payoff is worth it. Shaved sprouts hold their texture, take on dressing beautifully, and don’t wilt into sadness the way softer greens can. Since we’re already putting in the work there, the dressing is intentionally streamlined: tahini for richness, fish sauce for funk, no anchovies, no raw egg, no drama. It emulsifies easily and tastes like a proper Caesar without feeling precious.
The key move is dressing and layering. Toss the sprouts ahead of time, then build the salad in layers — dressing, cheese, breadcrumbs — like you’re assembling the best nachos of your life. That way every bite gets everything it deserves.
Shaved Brussels Sprout Caesar
Ingredients
Sprout Prep
- 2 lb Brussels sprouts halved and very thinly sliced (about 1/16-inch)
- Juice of ½ lemon
- Kosher salt
Dressing
- ½ cup tahini
- 1 tablespoon fish sauce
- 3 garlic cloves grated
- ¼ cup ice-cold water
- ½ cup olive oil
- 1 cup finely grated Parmesan plus more for finishing
- Freshly ground black pepper to taste
Breadcrumbs
- ½ cup panko breadcrumbs
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
Prep the sprouts:
- Add the shaved Brussels sprouts to a large bowl. Toss with the lemon juice and a pinch of salt. Massage gently with your hands for about 30 seconds to soften slightly. Set aside.
Make the dressing:
- In a medium bowl, whisk together the tahini, fish sauce, garlic, and cold water until light and fluffy. Slowly stream in the olive oil while whisking until fully emulsified. Fold in the Parmesan, season with black pepper and salt if needed, and let rest while you prep the rest.
- Toast the breadcrumbs:
- Heat the olive oil in a skillet over medium heat. Add the panko and cook, stirring often, until golden brown and crisp, about 5 minutes. Season lightly with salt and pepper, then remove from heat.
Assemble:
- Toss the Brussels sprouts with about two-thirds of the dressing. On a large platter, layer one-third of the dressed sprouts, drizzle with a little more dressing, and sprinkle with Parmesan and breadcrumbs. Repeat two more times, finishing with breadcrumbs on top.
Notes
Storage & Make Ahead
- Brussels sprouts and dressing can be prepared 2–3 days ahead and stored separately in airtight containers in the refrigerator.
- Breadcrumbs can be made up to 1 week ahead; let cool completely before storing in an airtight container at room temperature.
Leave a Reply