Salad Season is always in January for me. I know … it makes no sense to load up on salad at a time when there is not a fresh green leaf in site, but I think it’s a reaction to all the rich food I have eaten over the holidays. Winter salads are fun and require a bit more creativity so how about a Caesar salad filled with roasted and raw brussel sprouts?
- 2 lb brussels sprouts
- 2 Tbsp olive oil
- 2 cup Stale Bread cut into croutons
- 1/2 (2-ounce) can oil-packed anchovy fillets, drained
- 2 cloves garlic,
- 2 large egg yolks
- 1 teaspoon Dijon mustard
- 2 teaspoons mayonaise
- 2 tablespoons lemon juice
- 1/2 cup olive oil
- ¼ cup finely grated Parmesan cheese
- ½ teaspoon kosher salt
- Freshly ground black pepper
Preheat oven to 450
In a food processor fitted with a slicing blade, shred the Brussels sprouts and transfer 1/2 of them to a salad bowl, and set aside
Toss the other half of the sprouts with a Tablespoon of olive oil and season with salt and pepper.
Spread out on 1/2 of a sheet pan
Toss two cups of croutons in Tablespoon of olive oil and add to the other half of the roasting pan
Roast the sprouts and the croutons in the oven for 15 minutes
Add the roasted sprouts to the salad bowl with the roasted croutons, toss with the dressing and cheese and serve
Winter Salad Ideas
Looking for more ideas beyond salmon quinoa salad? Try these additional favorite winter salad ideas. This list features hearty fall and winter vegetables like squash, plenty of greens, nuts and more. I love adding seafood for some protein as it makes the dish a full meal but maintains the light and healthy eating I crave from a vegetable-centric dish.
I also have a ton of other salad recipes on my site for every season! Or, if you want some healthy option other than salad, try these: