Save to Pinterest A modern twist on Caesar salad awaits with sautéed Brussels sprouts, crispy prosciutto, and a luxuriously tangy Caesar dressing—creamy, rich, and bursting with flavor.
I was inspired to create this dish after craving something cozy on a chilly evening, yet wanting the classic flavors of a Caesar salad. The transformation of Brussels sprouts and prosciutto into something unexpectedly satisfying made it an instant family favorite.
Ingredients
- Brussels sprouts: 500 g, trimmed and thinly sliced
- Garlic: 1 small clove, minced
- Prosciutto slices: 80 g
- Mayonnaise: 3 tbsp
- Dijon mustard: 1 tbsp
- Lemon juice: 1 tbsp
- Worcestershire sauce: 1 tsp
- Parmesan cheese (grated): 2 tbsp
- Garlic (for dressing): 1 small clove, minced
- Anchovy paste (optional): 1 tsp
- Salt and black pepper: to taste
- Parmesan cheese (shaved): 40 g, for garnish
- Croutons (optional): 1 cup
Instructions
- Crisp the prosciutto:
- Heat a large skillet over medium heat. Add the prosciutto slices and cook for 2–3 minutes per side until crispy. Transfer to a plate lined with paper towels to cool, then break into shards.
- Sauté the Brussels sprouts:
- In the same skillet, add a drizzle of olive oil and sauté the minced garlic for 30 seconds until fragrant. Add the sliced Brussels sprouts and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until just tender and lightly golden.
- Make the Caesar dressing:
- Meanwhile, in a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, grated Parmesan, minced garlic, and anchovy paste (if using). Season with salt and pepper to taste.
- Toss the salad:
- Remove the skillet from heat. Toss the warm Brussels sprouts with the Caesar dressing until evenly coated.
- Assemble:
- Arrange the salad on a serving platter or individual plates. Top with crispy prosciutto, shaved Parmesan, and croutons if desired.
- Serve:
- Serve immediately while warm.
Save to Pinterest Serving this salad at our Sunday dinners brought everyone together around an unexpected classic, making veggies the star of the meal.
Serving Suggestions
Pair this warm Brussels Caesar with grilled chicken or salmon for a more substantial meal, or enjoy it as a standalone lunch with a slice of crusty bread.
Optional Add-Ons
Add toasted nuts for crunch, swap in whole-grain mustard for texture, or sprinkle extra Parmesan for a richer bite.
Nutritional Information
Each serving with croutons contains about 280 calories, 18 g of fat, 17 g carbohydrates, and 13 g protein.
Save to Pinterest This salad brings layers of flavor and texture with every bite. Try it warm for an irresistible comfort dish any night of the week.
Common Recipe Questions
- → How do I achieve crispy prosciutto?
Cook prosciutto slices in a medium-hot skillet for 2–3 minutes per side until crisp, then drain on paper towels before breaking into pieces.
- → Can I substitute anchovy paste in the dressing?
Yes, anchovy paste adds umami, but you can omit it or replace with a small amount of soy sauce or capers for a similar savory depth.
- → What is the best way to cook Brussels sprouts here?
Slice them thinly and sauté with minced garlic and a pinch of salt over medium heat until tender and lightly golden, about 5–7 minutes.
- → Are croutons necessary for this dish?
Croutons are optional; they add crunch but can be skipped to lower gluten or carb content without sacrificing flavor.
- → How can I make this suitable for vegetarians?
Omit prosciutto and anchovy paste, and consider adding toasted nuts for a satisfying crunch and extra protein.
- → What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc complements the tangy dressing and savory prosciutto nicely.