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Shaved Brussels Sprout Caesar

A bold, creamy Caesar-style salad made with shaved Brussels sprouts, a tahini-based dressing, plenty of Parmesan, and crunchy toasted breadcrumbs.
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Keyword: brussels sprouts, caesar, salad,, shaved brussels, tahini
Servings: 8

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.