Shaved Brussels Sprout Caesar with Parmesan
There’s something truly special about a salad that feels indulgent yet fresh enough to enjoy any time of year. Enter the Shaved Brussels Sprout Caesar with Parmesan — a crisp, flavorful twist on the classic Caesar salad that showcases the best of shaved Brussels sprouts tossed in a tangy, creamy dressing. The addition of savory turkey bacon and a generous sprinkle of Parmesan cheese takes this salad from everyday to exceptional. If you’re searching for a vibrant, easy-to-make side or a light main, this salad checks all the boxes with its delightful crunch, bold flavors, and satisfying textures.
Why It Works Every Time
This salad hits all the right notes because of its simplicity and balance. The Shaved Brussels Sprout Caesar with Parmesan uses thinly sliced Brussels sprouts, which are naturally hearty but become tender enough to enjoy raw when shaved properly. The Caesar dressing here is made with Greek yogurt, replacing heavy mayo or anchovies for a creaminess that’s tangy and bright without weighing you down. Dijon mustard and lemon juice add a zesty kick that wakes up every bite, while minced garlic delivers a subtle, aromatic depth.
The turkey bacon lends a smoky, savory crunch that pairs beautifully with the salty Parmesan cheese. It’s that well-rounded combination of crisp veggies, creamy dressing, and crispy protein that makes this salad irresistible. Plus, it’s incredibly versatile—perfect as a side dish alongside grilled meats or as a standalone lunch that feels luxurious without fuss.
If you love the flavor of Brussels sprouts but want something a little different, you might also enjoy Maple Roasted Brussels Sprouts for a warm, caramelized option. For another fresh and crunchy take on a sprout salad, check out Crispy Brussels Caesar With Toasted Pumpkin Seeds.
What You’ll Need
- 1 pound Brussels sprouts, trimmed and shaved
- 1/2 cup grated Parmesan cheese
- 1/2 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/2 cup chopped turkey bacon
- Fresh parsley for garnish
Gear Checklist
- Sharp chef’s knife – for trimming and shaving the Brussels sprouts thinly
- Large mixing bowl – to toss the salad and dressing together comfortably
- Small bowl – for whisking the Caesar dressing ingredients
- Frying pan or skillet – to cook the turkey bacon crisp
- Microplane or grater – to grate the Parmesan cheese fresh
- Cutting board – for prepping vegetables and bacon
Shaved Brussels Sprout Caesar with Parmesan, Made Easy
Step 1: Prepare the Brussels Sprouts
Start by trimming the ends of your Brussels sprouts and removing any yellow or damaged outer leaves. Then, using a sharp chef’s knife, slice each sprout thinly to create delicate shreds that resemble cabbage. This technique ensures the sprouts are tender enough to enjoy raw, letting their natural sweetness shine through.
Step 2: Cook the Turkey Bacon
Heat a skillet over medium heat and add the chopped turkey bacon. Cook until crispy and browned, about 5-7 minutes, stirring occasionally to avoid burning. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease.
Step 3: Whisk Together the Dressing
In a small bowl, combine the Greek yogurt, Dijon mustard, lemon juice, olive oil, and minced garlic. Whisk until smooth and creamy. Season with salt and pepper to taste, adjusting the acidity or creaminess as you prefer.
Step 4: Toss the Salad
Add the shaved Brussels sprouts to a large mixing bowl. Pour the dressing over the sprouts and toss thoroughly to coat every shred. The dressing should lightly cling to the sprouts without making them soggy.
Step 5: Assemble and Garnish
Sprinkle the grated Parmesan cheese and crispy turkey bacon over the dressed Brussels sprouts. Toss lightly once more to distribute the toppings. Finish by garnishing with freshly chopped parsley for a pop of color and fresh herbaceous flavor.
Dietary Customizations
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative and use a vegan Parmesan cheese.
- Replace turkey bacon with smoked tempeh or coconut bacon for a plant-based smoky crunch.
- For a nut-free version, avoid adding any nuts or seeds and stick with the classic Parmesan and bacon toppings.
- To reduce sodium, use low-sodium Dijon mustard and reduce the amount of added salt in the dressing.
Testing Timeline
- Initial recipe test: Confirmed optimal dressing balance with 1/2 cup Greek yogurt and 2 tablespoons lemon juice for brightness.
- Shaving thickness: Tested various slicing thicknesses; thinner shavings (about 1/16 inch) yield the best texture.
- Bacon crispness: Crisp but not burnt turkey bacon provides the perfect texture contrast—cooked 5-7 minutes on medium heat.
- Parmesan freshness: Grated fresh Parmesan enhances flavor more than pre-grated options.
Cooling, Storing & Rewarming
This salad is best enjoyed fresh to maintain the crisp texture of the Brussels sprouts and the crunch of the turkey bacon. If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, toss the salad again with dressing and sprinkle fresh Parmesan and cooked turkey bacon just before serving to preserve the texture.
Troubleshooting Q&A
Can I use frozen Brussels sprouts for this salad?
Frozen Brussels sprouts are usually softer and less crunchy, which doesn’t work well for the shaved raw texture needed here. Fresh Brussels sprouts are essential to achieve the crispness and fresh flavor that makes this salad so delightful.
What if I don’t have Greek yogurt—can I substitute something else?
You can swap Greek yogurt with sour cream or mayonnaise, but be aware this will alter the tang and texture slightly. For a lighter dressing, Greek yogurt is preferred since it balances creaminess with a fresh, tangy note.
How can I make this salad more filling?
Add cooked quinoa, chickpeas, or even a hard-boiled egg for extra protein and substance. These additions turn the salad into a satisfying meal without overpowering the bright Brussels sprout flavors.
Is there a way to make the dressing ahead of time?
Absolutely! The dressing can be prepared up to 3 days in advance and stored in the refrigerator. Just give it a good whisk before tossing with the Brussels sprouts to ensure everything is well combined.
Similar Recipes
- Maple Roasted Brussels Sprouts – A warm, sweet take on Brussels sprouts perfect for cozy dinners.
- Crispy Brussels Caesar With Toasted Pumpkin Seeds – Another crunchy, flavorful Brussels sprout salad with a delightful twist.
The Last Word
The Shaved Brussels Sprout Caesar with Parmesan is a refreshing and satisfying way to enjoy Brussels sprouts beyond the usual roasting. Its creamy, tangy dressing paired with savory turkey bacon and nutty Parmesan creates a perfect harmony of flavors and textures. Whether you’re a Brussels sprout enthusiast or just looking to try something new, this salad is sure to become a staple in your recipe rotation. With minimal prep and simple ingredients, it’s a dish that delivers maximum flavor and freshness every time. Give it a try and savor the delicious crunch!
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Shaved Brussels Sprout Caesar with Parmesan
Ingredients
Equipment
Method
- Start by trimming the ends of your Brussels sprouts and removing any yellow or damaged outer leaves. Then, using a sharp chef’s knife, slice each sprout thinly to create delicate shreds that resemble cabbage.
- Heat a skillet over medium heat and add the chopped turkey bacon. Cook until crispy and browned, about 5-7 minutes, stirring occasionally to avoid burning. Transfer to a paper towel-lined plate to drain excess grease.
- In a small bowl, combine Greek yogurt, Dijon mustard, lemon juice, olive oil, and minced garlic. Whisk until smooth and creamy. Season with salt and pepper to taste.
- Add the shaved Brussels sprouts to a large mixing bowl. Pour the dressing over the sprouts and toss thoroughly to coat every shred.
- Sprinkle the grated Parmesan cheese and crispy turkey bacon over the dressed Brussels sprouts. Toss lightly once more to distribute the toppings. Garnish with freshly chopped parsley before serving.
Notes
- Store salad and dressing separately in airtight containers in the refrigerator for up to 2 days to maintain crunch.
- For a vegan version, use plant-based yogurt and vegan Parmesan cheese; replace turkey bacon with smoked tempeh or coconut bacon.
- Use fresh Parmesan cheese grated from a microplane for best flavor.
- Thinner shavings of Brussels sprouts (about 1/16 inch) give the best texture.
- Prepare dressing up to 3 days in advance and whisk before tossing salad.
