Shaved Brussels Sprout Caesar Salad

and a lemony Caesar dressing

this shaved Brussels sprout Caesar salad is tossed in a tangy lemon caesar dressing and topped with toasted panko and parmesan

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I will forever be making Caesar salads—every variation possible. And this Brussels sprout Caesar salad is the newest in a long line of favorites. It’s perfect for winter or really any time Brussels sprouts are in season. The key? Good Brussels sprouts. They need to be fresh and high quality to ensure they aren’t bitter.

This version is exactly as it sounds—lots of thinly shaved Brussels sprouts tossed with my favorite lemon Caesar dressing (recipe is below). And instead of classic croutons, I went for a shower of crispy, toasted panko breadcrumbs. And to finish it off, a few delicious white anchovies (boquerones) since I had some on hand, but good quality tinned anchovies work perfectly here!

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step-by-step salad in the making

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Ingredients

For the Salad:

• 1 lb Brussels sprouts thinly sliced

• ¼ cup Parmesan cheese grated

• ½ cup panko breadcrumbs

• 2-3 tbsp olive oil - for toasting the breadcrumbs

• 3-4 white anchovies or regular tinned anchovies, optional

• Freshly cracked black pepper to taste

For the Lemon Caesar Dressing:

• 1/2 C extra virgin olive oil

• 1 tbsp mayonnaise optional

• 1 ½ lemons juiced

• 2 cloves garlic

• 2 tsp Dijon mustard

• 3 anchovies white or brown

• 2 tbsp Parmesan cheese freshly grated

• fresh ground black pepper to taste

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Instructions

1. Slice Brussels Sprouts
   Use a sharp knife, mandolin slicer, or food processor to thinly slice the Brussels sprouts.

2. Make The Dressing
   Blend olive oil, mayonnaise, lemon juice, garlic, mustard, black pepper and anchovies. Add in Parmesan and quickly blend again until smooth and creamy. Check seasoning and adjust if needed.

3. Toast Breadcrumbs
   In a small skillet over medium heat, toast the panko breadcrumbs with a few tablespoons of olive oil until golden brown, stirring frequently (about 5 minutes). Remove from pan and set aside.

4. Plate and Eat!
   Place a generous handful of shaved Brussels sprouts on a plate or in a bowl. Drizzle (or toss) with the Lemon Caesar Dressing. Top with your toasted breadcrumbs, extra grate Parmesan, black pepper, and a few anchovies. Then eat up!

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Did you make this recipe!

Let me know! Leave a comment or tag me so I can see your version!

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Lemon Caesar Dressing

This lemon Caesar dressing is bright, tangy, and ultra-creamy! Made with fresh lemon juice, Parmesan, and anchovies, it’s perfect for salads, marinades, and more—ready in just 5 minutes!

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