This twist on a classic caesar salad is made with finely chopped kale, shaved brussels sprouts, and easy homemade croutons! You can make this even easier by using store-bought dressing or make your own, and you can add some grilled chicken, salmon, or shrimp for a complete meal!
This is one of my Healthy-ish recipes I know you’ll want to keep on hand!
Whenever we go out to a restaurant, I always order a caesar salad with my meal. No other side salad comes close for me!
Usually I make a traditional caesar, with crisp romaine lettuce, sharp and nutty Parmesan cheese, crunchy croutons, and plenty of that savory pepper-specked dressing… yes please!!
But lately I’ve been trying to incorporate more vegetables and nutrients into our diet, and this shaved brussels sprouts and kale version really hits the spot.
It has all the crunch you expect from a caesar salad, plus a deliciously earthy flavor and the added bonus of being healthier!
What do I need to make this recipe?
- Bread – you can use any bread from the bakery department, but ciabatta is my favorite.
- Olive oil – oil is used in the croutons, and to massage the kale.
- Salt and pepper – not pictured, oops! Salt is used in both the kale and the croutons, and the pepper is used in the croutons.
- Kale – this recipe was tested and developed using fresh kale that you de-stem and shred. I don’t recommend using frozen chopped kale.
- Brussels sprouts – while I do like shredding my own sprouts (so I can get just the right thickness), to save some time, you can pick up a bag of pre-shredded sprouts from the produce department.
- Caesar dressing – homemade dressing is always wonderful, and I typically use my homemade caesar dressing recipe… but store-bought is a great alternative to save some time and work!
- Lemon – lemons aren’t really in the recipe, but they’re recommended to have on the side of the salad (to squeeze over the top).
How to make shaved brussels sprouts caesar salad:
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Make croutons. Making homemade croutons is much easier than you think, plus you can use older bread you have sitting around.
- Shred brussels sprouts. I love doing this on a mandoline, so the sprouts are an even thickness.
- Add shredded kale. Massaging it with oil and salt softens it a bit. If you can fine this pre-shredded in the grocery store, that works great, otherwise you can use a mandoline or just use your knife.
- Combine. Add the parmesan, croutons, and caesar dressing.
- Serve.
Helpful Tip!
A great caesar salad is all about the dressing, so feel free to use your favorite store-bought brand, or you can make your own homemade dressing. Two of my favorite brands of caesar dressings at the store are Bolthouse Farms and Litehouse.
Variations of this recipe
- Croutons – instead of making homemade croutons, you can save a bit of time and pick up a bag of your favorite store-bought croutons.
- Kale – if you don’t like kale, I encourage you to give this recipe a shot first, as the kale is massaged with oil and salt, which softens it and takes that bite out of it. But if you really don’t want to use kale, you can use an equal amount of romaine lettuce, spinach, or a combination of the two.
- Sprouts – shredding your own brussels sprouts is recommended for getting an even thickness, but it can be nerve wracking and take some time. So this recipe also works really well with the bags of pre-shredded sprouts!
- Parmesan – instead of shaving parmesan, or using pre-shaved, you can grate some fresh parmesan instead. That way you won’t be biting down on a large piece of cheese.
- Entree – if you’d like to turn this side into a main dish, you could add some grilled or pan-seared chicken, salmon, shrimp, or even a steak!
- Add-ins – a few of my favorite things to add to this salad are some crispy crumbled bacon, parmesan crisps (from the store), and fried onions.
FAQ’s
This one may surprise you! As a kid, I thought caesar salad was named after Julius Caesar, the infamous Roman Emperor. But in fact, it’s named after a chef, Caesar Cardini. He’s the man we all owe a big thank you to!
I get it, anchovies can be a bit off-putting and polarizing… you either love them or hate them. As written, there aren’t any in this recipe, but if you’d like to add them, you could finely chop some and add them to the salad. If you’re using my homemade caesar dressing, it does include anchovy paste, but it is optional.
Making caesar salad ahead of time
I prefer to make this salad before serving, but it can be made ahead if you’d like.
However, I do recommend storing the salad (un-dressed), and croutons separately.
Storage
Leftover dressed salad should be refrigerated in an airtight container and enjoyed within 2 days.
If you’d like to salad to last longer, you can store the un-dressed salad for several days, then combine it with the croutons and dressing before serving.
My Favorite Mandoline!
When you need finely sliced veggies, a mandoline is your best tool for the job! They can be dangerous, so I recommend this much safer version. If you feel confident and aren’t accident-prone (unlike me lol), this is a great classic mandoline slicer.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
Croutons
- 2 cups torn bread pieces we like to use ciabatta bread
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Caesar salad
- 2 cups shredded kale
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 16 oz brussels sprouts stems removed and thinly sliced/shaved
- 1/4 cup shaved parmesan cheese
- 3/4 cup caesar salad dressing
Garnishes
- lemon slices
- sprinkle of black pepper
Instructions
Prepare
- Preheat oven to 400°F, and line a baking sheet with parchment paper.
Make the croutons
- While the oven is preheating, add the torn bread pieces to a mixing bowl.
- To the bowl, add olive oil, salt, and pepper and toss to combine.
- Spread into a single layer on prepared baking sheet. Bake for 12-15 minutes, stirring halfway through, until golden brown and crunchy.
Massage kale
- Add the kale to another mixing bowl and add the olive oil and salt. Using your hands, massage the kale with the oil and salt for about 3-5 minutes, until softened and a bit darker in color.
Make salad
- To the massaged kale, add the brussels sprouts, parmesan cheese, croutons, and dressing, tossing to fully combine.
- Taste and add additional salt and pepper if desired.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- I’ve estimated this serves about 4, but the exact number of servings and the serving size are up to you.
- If you’d like to make a homemade caesar salad dressing, give my version a try (the bolded text is a link to that recipe).
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Leave a Comment