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Caesar-style Brussels Sprouts

(Photo credit: Jason Weiner)

There’s certainly a bumper crop of excellent reasons to add more veggies into your diet, not the least of which are boosting your own health and that of this lovely planet we live on (and supporting our awesome local farmers, naturally). But getting on the plant-forward wagon is by no means setting off on the road to unfulfilling sides disguised as mains. We’re past that kind of thinking now, right? How could you not be when you get a gander at these gorgeous Caesar-style Brussels sprouts, both shaved and roasted, adorned with just a little meaty, traditional anchovy protein for good measure. We’re loving this recipe from Almond chef/owner Jason Weiner—and you will, too! Go get your green on.

Caesar-style Brussels Sprouts, Two Ways

Prep Time 30 minutes
Cook Time 20 minutes
Serves 4 people


For the dressing:

  • 1 tbsp anchovy paste (or 1 rinsed salt-packed anchovy)
  • 2 small garlic cloves
  • 2 large egg yolks
  • 3 tbsp finely grated Parmesan
  • 2 tbsp fresh lemon juice
  • 2 dashes Worcestershire sauce
  • 3/4 tsp Dijon mustard
  • 1-2 ice cubes
  • 3 tbsp olive oil divided
  • 1/2 cup vegetable oil
  • freshly ground pepper and kosher salt to taste

For the croutons:

  • 1 cup medium-diced bread
  • 2 tbsp olive oil
  • 1 sprig rosemary
  • 2 garlic cloves smashed

For the salad:

  • 1 lb Brussels sprouts half thinly sliced with a mandoline, half quartered
  • 1 lemon quartered
  • 4 Spanish white anchovies
  • 1 small piece Pecorino Toscano cheese shaved
  • 3 tbsp extra virgin olive oil
  • salt and pepper to taste


Make the dressing:

  • Puree all ingredients except the oils, salt and pepper in a blender.
  • With the blender running, add in the oils in a thin constant stream.
  • Season with salt and pepper.

Make the croutons:

  • In a sauté pan, gently heat the olive oil with the garlic and rosemary. Add the bread and toast until golden brown.

Make and assemble the salad:

  • Preheat a roasting pan in a 450 degree F oven.
  • In a mixing bowl, toss the shaved Brussels sprouts with the croutons, a desired amount of dressing (you will likely have extra; store in a tightly sealed jar for up to a week), salt and pepper.
  • Arrange the salad on a platter and garnish with a couple of the lemon wedges and anchovies.
  • Toss the quartered sprouts with the olive oil. Carefully scatter the sprouts in the hot roasting pan and cook until they have started to brown but are still firm, about 5 minutes.
  • Dress the hot sprouts with a couple squirts of lemon juice and dash of salt.
  • Spread the quartered, roasted sprouts over the composed salad.
  • Top with shaved Pecorino Toscano and serve. Enjoy!