This is a vegetarian version from the known caesar salad. Two words to describe it: Simply delicious! I was skeptic at the beginning to add Brussels sprouts into a salad, but it turned out giving a really refreshing touch to it.
Overall Time: 25 min | Serves: 3-4
- 1/2 Romaine salad
- 4-5 big Brussels sprouts
- Dry bread cut into cubes (as much as you wish)
- Olive oil
- 3 tbsp mayonnaise
- 1 tbsp mustard
- 2-3 tbsp grated Parmigiano cheese
- Juice of 1/2 lemon
- 2 garlic cloves
- Salt & pepper
Preheat oven to 200°C. On a baking sheet spread the bread cubes and toss them with a generous amount of oil and some pepper and salt. Put into the oven until brown and crispy.
Chop the romaine and the Brussels sprouts into fine slices. The thinner you chop the Brussels sprouts the nicer they blend into the salad. Prepare the sauce adding in a bowl the mayonnaise, the mustard, finely chopped garlic, the lemon juice, the Parmigiano and a generous amount of olive oil. Mix it together. If desired add salt and pepper but recall that the croutons already have some.
Mix the chopped lettuce and sprouts with the sauce and plate it. Top with the croutons when ready to serve. Enjoy!