Most of the time, Caesar salad is made with romaine lettuce, which often gets wilted and lifeless after just a few minutes. These sprouts on the other hand stay crisp and tasty during an entire dinner service, making this a great dish to serve to guests. It’s almost like a yummy slaw, but served up warm and covered in a creamy dressing. I love this recipe already, and I’ve only made it twice. It’ll become a go-to side dish for any time I plan to serve pasta or carb-heavy meals. Thanks go to Delish chefs for sharing this great recipe!

 

Ingredients

2 tbsp. olive oil

2 lb. brussels sprouts, shaved

kosher salt

Freshly ground black pepper

1 tbsp. red wine vinegar

1/2 c. creamy caesar dressing

1/4 c. freshly grated Parmesan, plus more for garnish

1 Garlic clove, minced

Juice of 1/2 lemon

1/2 tsp. dried oregano

croutons, for serving

 

Instructions

In a large skillet over medium high heat, heat olive oil. Add brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until the the brussels sprouts are crisp tender and a vibrant green, about 5 minutes. Stir in red wine vinegar and remove from heat. Transfer to a large serving bowl.

In a medium bowl, whisk together caesar dressing, Parmesan, garlic, lemon juice and oregano. Drizzle some of the dressing over brussels sprouts and toss to combine. Add more dressing if desired. Garnish with more grated Parmesan and croutons.

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Quick tip: If you can, keep the brussels sprouts away from each other in the pan. If they touch too often, they’ll start to burn and get bitter.

Recipe and image courtesy of Delish