Brussel Sprout Caesar




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1/3 cup mayo

1 tsp dijon

2 tsp calabrian chili pepper paste

2-3 drops Worcestershire sauce

1 tbsp olive oil

1/4 cup avocado oil

50 ml capers

1/3 cup panko bread crumbs

1 lb brussels sprouts

1 clove garlic

1/2 lemon

1 anchovy

1/2 cup shredded parmigiano reggiano


1. Make the dressing

Add 1 anchovy to a small bowl. Grate in 1 clove garlic and add a pinch of salt. Mash everything together with a fork until it forms a paste. Squeeze in juice of 1 lemon and let sit for 5 minutes to reduce the sharpness of the garlic.

Finish your sauce, add 2 tsp calabrian chili paste, 1 tsp dijon mustard, 1/3 cup mayo and 2-3 drops Worcestershire sauce. Mix well. Add in 1/3 cup shredded parm, 1 tbsp olive oil, and 1 tbsp water. Mix well and add more water if needed to thin out to pourable consistency. Taste and add more lemon or salt if needed.

2. Make your crispy capers and bread crumbs

Heat 1/4 cup avocado oil in a small frying pan over medium high heat. Pat dry your capers using a paper towel, the dryer the better. Add to warmed oil and cook until the simmering noise of the capers quiets down - this means all the water has evaporated and the capers will be crispier. Remove from oil and set on a paper towel to drain, leaving oil in the pan.

Add 1/3 cup panko bread crumbs to your remaining oil and stir frequently. Season with salt and lots of black pepper and cook until golden brown.

3. Assemble salad

Add your brussels sprouts to a large bowl. Top with dressing and mix well - you may not use all your dressing so start with half and add more to your liking. Top with breadcrumbs, crispy capers, and remaining parm.




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