Brussels Sprout Caesar with Parm Crisps
A punchy, creamy, and satisfying update to the traditional Caesar salad featuring the cutest parmesan crisp hats.
Oct 27, 2025
Enter the Brussels sprout Caesar salad with Parmesan crisps—a modern, innovative twist on a timeless classic that promises to invigorate your taste buds and add a touch of gourmet flair to your meal repertoire. Salads have long been a go-to for those seeking fresh, nutritious, and flavorful meals. However, the typical Caesar salad, while delicious, can sometimes feel a bit too familiar.
Brussels sprouts, often overlooked or relegated to side dish status, take center stage in this delectable salad. Their slightly bitter yet sweet flavor perfectly complements the creamy, tangy Caesar dressing, creating a harmonious blend of tastes that is both refreshing and satisfying.
Thinly slicing the Brussels sprouts transforms them into delicate shreds that absorb the dressing beautifully, ensuring every bite is packed with flavor.
The addition of Parmesan crisps elevates this salad from the ordinary to the extraordinary. These homemade crisps are incredibly easy to make and add a delightful crunch and rich, savory flavor that pairs perfectly with the Brussels sprouts.
Whether you’re preparing this salad for a quick lunch, a dinner side, or a show-stopping dish for your next gathering, the combination of textures and flavors is sure to make it a favorite.
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (19)
Ingredients (19)
Salad
Dressing
Instructions
Prep Brussels & Crisps
Preheat oven and/or air-fryer to 400°F.
Take about 1/3 of the Brussels sprouts (2 lb) and quarter them if large and halve them if on the smaller side.
Add to a bowl and toss with a drizzle of olive oil, salt, and pepper.
Place on a baking sheet and roast in the oven or air-fry until deeply caramelized, about 30 minutes in the oven/15 minutes in the air-fryer. Let cool.
Meanwhile, on a parchment-lined baking sheet, make little piles of the parmesan cheese (1 cup) and flatten them out. Give room between each pile.
Bake for 6-8 minutes until golden. Let cool.
Meanwhile, with the remaining sprouts, thinly slice them using a knife or food processor. Add to a large bowl.
Squeeze over the juice of 1 lemon (1), add 1 tbsp of olive oil, and a large pinch of salt.
Massage the sprouts for 1 minute to tenderize them.
Dressing & Assembly
To make the dressing, combine the mayonnaise (3 Tbsp), Greek yogurt (¼ cup), anchovies (2), garlic (2 cloves), lemon juice (1 piece), lemon zest (1 piece), Dijon mustard (2 tsp), remaining olive oil, Parmesan cheese (½ cup), salt, and pepper in a bowl and whisk to combine. Taste for seasoning.
To assemble, add the roasted Brussels sprouts, croutons (1 cup), cranberries (¼ cup), and break up a few of the Parmesan crisps into the bowl with the sliced Brussels sprouts.
Add the dressing and mix well.
Plate the salad and top each serving with another Parmesan crisp. You can also finish with some more grated Parmesan cheese.
Salad will last for 3-4 days in the refrigerator.
