Roasted Brussels sprouts and kale Caesar

By Shahir Massoud
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Upgrade your classic Caesar salad with this deliciously easy recipe. The dressing breaks down the kale’s toughness, revealing its true, velvety nature. There's crunch from the Brussels sprouts, and you can add croutons, too. Add pancetta for the saltiness and get ready to dive into this tasty salad. 

SERVES
3
 TO
5

Ingredients

Roasted Brussel Sprouts

  • 1 lb Brussels sprouts, halved and roasted
  • Drizzle of olive oil

Caesar Dressing

  • 1/2 cup mayonnaise
  • 1 clove garlic, finely minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry vinegar
  • Salt and pepper to taste

Kale Salad

  • 1 bunch kale, finely chopped
  • 1/2 cup pancetta, diced and cooked
  • 1/2 red onion, finely sliced
  • 1/2 cup parmigiano, grated

Directions

Brussel Sprouts

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.  
  2. Cut Brussel sprouts in half and spread out on the baking sheet. Drizzle with olive oil. 
  3. Put in the oven for 15 to 17 minutes. 
  4. Set aside to let cool. 

Caesar Dressing

  1. Mix the mayo, garlic, Worcestershire, dijon, lemon juice, and sherry vinegar in a bowl and whisk well to incorporate. 
  2. Season liberally with salt and pepper, then loosen with a splash of water if need be to reach desired dressing consistency. 
  3. Set aside for serving. 

Kale Salad 

  1. Add the kale, sprouts, pancetta, red onion, and cheese to a bowl. 
  2. Drizzle the dressing around the sides of the bowl, then toss gently to incorporate. 
  3. Transfer to a platter, then top with an extra sprinkling of cheese and some fresh lemon zest! Enjoy! 

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