Brussels Sprout Caesar salad
Brussels Sprout Caesar Salad is a fibre-rich spin on the traditional salad. It's vegan, simple and packed with savoury flavour.
Servings: 3
Equipment
- 1 mixing bowl
- 1 immersion blender
Ingredients
For the Salad
- 300 g Brussel sprouts
- 150 g sourdough bread stale
- 1-2 tablespoon olive oil
- pinch sea salt
- 150 g cooked beans borlotti, white beans or chickpeas (around cup) (optional)
For the Caesar salad dressing
- 3 tablespoon aquafaba chickpea brine
- 1 tablespoon miso paste light (Shiro)
- 1 tablespoon nutritional yeast
- 1 tablespoon capers
- 1 tablespoon apple cider vinegar
- 1½ teaspoon Worcestershire sauce vegan
- ¼ tablespoon kala namak Indian black salt
- 4 tablespoon sunflower oil or any neutral flavoured oil
Instructions
For the sprouts
- Trim the ends of the Brussel sprouts and using a mandolin or the grater attachment on a food processor, very finely slice them. You can also do this by hand. Set the sprouts aside in a large mixing bowl.
For the croutons
- To make the croutons, preheat the oven to 200ºC and tear or cube the bread in to 2cm squares. Toss the bread in 1–2 tablespoons of olive oil and sprinkle with salt. Spread them over a large, lined baking tray in a single layer and bake in the oven until golden, around 15–20 minutes making sure to turn every now and then to make sure the croutons are evenly browned and crisp on all sides. Remove from the oven and set aside to cool
For the dressing
- Combine all the dressing ingredients except the sunflower oil to a bowl. Blend with an immersion blender until the capers are well chopped and combined. While still blending, add the sunflower oil in a steady stream until the dressing is smooth and emulsified. The dressing can also be made in a small blender.
Pull it together
- To make the salad, add the dressing to the sprouts (and beans if you are adding them) in batches until you have your preferred salad textured. Sprinkle with the croutons just before serving and add black pepper.
