Salad Recipes

Brussels Sprouts Caesar Salad

Cooking the Brussels on the stovetop first gives them a jump-start to becoming brown and crispy without drying out. The roasted flavor of the Brussels sprouts combines with the Worcestershire sauce and Parmesan cheese in the dressing to build the savory profile that Caesar salad is known for.


  • 2 tablespoons canola oil
  • 1 pound medium Brussels sprouts, trimmed and halved lengthwise
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon mayonnaise
  • 1 small clove garlic, finely chopped
  • 1 teaspoon white-wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground pepper
  • 4 tablespoons grated Parmesan cheese, divided
  • 2 cups chopped romaine lettuce hearts
  • 1/2 cup Caesar-seasoned croutons, coarsely chopped


  1. Preheat oven to 425°F. Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Add Brussels sprouts, cut-sides down; cook, undisturbed, until golden brown on bottom, 4 to 5 minutes.
  2. Flip Brussels sprouts. Transfer to the oven; roast until browned on edges and tender-crisp, 6 to 8 minutes. Let cool slightly, about 5 minutes.

  3. Meanwhile, whisk lemon zest, lemon juice, mayonnaise, garlic, vinegar, Worcestershire, pepper and 3 tablespoons Parmesan together in a large bowl until smooth. Add the Brussels sprouts, romaine and croutons; toss until evenly coated.

  4. Divide among 4 plates; sprinkle evenly with the remaining 1 tablespoon Parmesan.