{"id":55433,"date":"2016-12-05T20:00:47","date_gmt":"2016-12-05T19:00:47","guid":{"rendered":"https:\/\/ellerepublic.de\/rosenkohl-ceasar-salat\/"},"modified":"2025-07-17T13:09:00","modified_gmt":"2025-07-17T11:09:00","slug":"brussels-sprouts-caesar-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/brussels-sprouts-caesar-salad\/","title":{"rendered":"Brussels Sprouts Caesar Salad with Herbed Croutons"},"content":{"rendered":"\n

Love them or hate them. That\u2019s how it is. No matter how tasty I think this Brussels sprouts caesar salad is, if these mini cabbages aren\u2019t your thing, then I\u2019m probably not going to be able to convince you otherwise. So this is purely for my fellow Brussels sprout loving friends. Those of you that haven\u2019t been traumatized by Christmas past and your mother telling you to finish your sprouts, before moving onto the main event — dessert.<\/p>\n\n\n

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Brussels sprouts can be enjoyed raw<\/h2>\n\n\n\n

I love Brussels sprouts in all forms, but particularly roasted or raw. Sliced ultra-thin with a mandolin, Brussels sprouts make for an amazing raw salad. Consider it a coleslaw made from mini cabbages. One of my all-time favorite winters salads is this salad with kale and Brussels sprouts<\/a>. Which is exactly what inspired me to make a Brussels sprouts caesar salad. One with plenty of lemony flavor and freshly grated parmesan. And one of my favorite things to pair with a caesar salad \u2014 homemade croutons.<\/p>\n\n\n

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Homemade croutons are easy to make<\/h2>\n\n\n\n

The great thing about making croutons yourself is that you can choose your favorite bread. I particular like to use ciabatta or a rustic country loaf. The process is simple. You can use day-old bread (or a fresh loaf which takes a little longer), slice it up into bite-sized squares, toss them in a little olive oil, with garlic and herbs of choice and then bake in the oven until crispy on the outside, chewy on the inside. Or if you want crunchy dry croutons then use stale bread or let freshly sliced up bread pieces stand overnight to naturally dry out (become stale) before making your croutons.<\/p>\n\n\n

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Brussels sprouts caesar salad is easily adaptable<\/h2>\n\n\n\n

For this recipe I used my Aunt Ilse\u2019s caesar dressing<\/a> but add a little extra lemon to compliment the Brussels sprouts. Otherwise, they seem to dominate in flavor. The saltiness of the parmesan also helps balance out the flavor of the sprouts. Go ahead and use as little or as much as you like. If you aren\u2019t concerned about the salad being vegetarian, then feel free to add saut\u00e9ed prosciutto or grilled herbed chicken breast, thick pieces of crispy smoked bacon for extra flavor.<\/p>\n\n\n

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Brussels Sprout Caesar Salad with Herbed Croutons<\/h2>
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