Brussels Sprouts Caesar

holiday challenge


Serves 4


  • 1 pound shaved Brussels Sprouts (you can sometimes find them already cut for you, if not cut

each sprout into thin slices)

  • 1 tablespoon olive oil
  • 2 tablespoons Parmesan cheese


  • 1 teaspoon dijon mustard
  • 1 tablespoon olive oil mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice (preferably fresh squeezed)
  • 2 anchovy filets, finely chopped (optional)
  • 1 tablespoon olive oil


  1. Heat 1 tablespoon olive oil in a large skillet or stir-fry pan.
  2. Add the shaved Brussels Sprouts and cook for 7-15 minutes depending on how crunchy you like your sprouts. Make sure to get some char on the leaves.
  3. Transfer the Brussels Sprouts from the pan to a large bowl. Allow to cool while you make the dressing.
  4. To make the dressing, add the dijon mustard, mayonnaise, Worcestershire sauce, lemon juice, and anchovies (if you are using) to a medium bowl and mix well.
  5. Whisk in the tablespoon of olive oil to complete the dressing.
  6. Add the dressing to the warm Brussels Sprouts and combine.
  7. Divide the salad into 4 servings.
  8. Sprinkle each serving with a good pinch of Parmesan cheese.


  • Serving size: approximately 1 cup
  • Prep Time: 15 minutes
  • Total time: 15 minutes
  • The anchovies are optional but really add a depth of flavor if you are game. You can chop them super fine so you don’t even know they are in there. You could also use anchovy paste if you like.
  • If you are a fan of garlic, you could add crushed garlic to the dressing.

Nutrition Information

  • Serving Size: 1 cup
  • Vegetables: 1 cup
  • Fruits: 0 cups
  • Calories: 120 calories
  • Carbohydrates: 11 grams
  • Fiber: 4 grams
  • Protein: 5 grams
  • Fat: 7 grams
  • Sodium: 140 mg