Savory Salade César Végétarienne au Choux de Bruxelles

The delightful crunch of Brussels sprouts, the creamy richness of a good dressing, and the vibrant greens all come together in a Salade César végétarienne au choux de Bruxelles that will have your taste buds dancing. Italian pasta salad to try Imagine the aroma of roasted sprouts mingling with garlic, as you whip up this dish that’s not just a salad; it’s an experience packed with textures and flavors that will leave you craving more. fresh tomato garlic salad. For more inspiration, check out this garlic butter green beans recipe.

This vegetarian twist on the classic Caesar salad is perfect for any occasion, whether it’s a cozy family dinner or a lively gathering with friends. Just picture yourself serving this stunning salad at your next potluck and watching as everyone dives in for seconds. The anticipation builds as you promise them an incredible flavor journey unlike anything they’ve tasted before.

I still remember the first time I served this salad at a family barbecue; everyone was raving about how delicious it was. My aunt even asked for the recipe!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Brussels Sprouts: Fresh Brussels sprouts add crunch and a nutty flavor; choose firm, bright green ones without blemishes.
• Romaine Lettuce: Crisp romaine complements the Brussels sprouts perfectly; look for dark green leaves that are fresh and unblemished.
• Parmesan Cheese: Use freshly grated Parmesan for the best flavor; don’t skimp on this cheese—it adds richness!
• Olive Oil: High-quality extra virgin olive oil enhances flavors; use it generously for roasting and dressing.
• Garlic: Fresh garlic adds aromatic depth; choose cloves that feel firm and are free from sprouting.
• Lemon Juice: Freshly squeezed lemon juice brightens flavors; it’ll balance the richness beautifully.
• Dijon Mustard: A bit of Dijon mustard gives depth to your dressing; opt for smooth varieties for easy mixing.
• Salt and Pepper: These basic seasonings elevate every ingredient, so don’t forget to season each layer well!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Brussels Sprouts: Preheat your oven to 425°F (220°C). Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper on a baking sheet.

Roast until Golden Brown: Roast Brussels sprouts for about 20-25 minutes until they are golden brown and crispy on the outside. Keep an eye on them to avoid burning!

Make the Dressing: While they roast, combine minced garlic, Dijon mustard, lemon juice, olive oil, salt, and pepper in a bowl. Whisk until smooth and creamy.

Toss the Salad Together: In a large bowl, combine chopped romaine lettuce with roasted Brussels sprouts. Drizzle your homemade dressing over everything generously.

Add Cheese and Serve!: Finish by sprinkling freshly grated Parmesan over the top. Serve immediately while everything is still warm and inviting!

This Salade César végétarienne au choux de Bruxelles will impress anyone who takes a bite—not only because it’s delicious but also because it looks so vibrant! Enjoy every crunchy morsel! For more inspiration, check out this strawberry spinach salad recipe.

Perfecting the Cooking Process

Start by roasting the Brussels sprouts until golden brown while preparing the dressing. This ensures maximum flavor and texture.

Add Your Touch

Feel free to swap Brussels sprouts for kale or add nuts for extra crunch. Customize the flavors to suit your palate.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Tex Mex cabbage skillet Enjoy cold or reheat gently in a skillet.

I remember the first time I made this salad for my friends. They devoured it within minutes, asking for seconds and thirds. Nothing beats that feeling when your cooking gets rave reviews!

FAQ

What can I substitute for Brussels sprouts?

You can use kale or romaine lettuce as tasty alternatives in this recipe.

Can I make the dressing in advance?

Absolutely! Store it in the refrigerator for up to a week for added convenience.

Is this salad vegan-friendly?

vegan corn chowder recipe.

Yes! Just ensure the dressing is dairy-free and you’ll have a delicious vegan dish.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Salade César végétarienne au choux de Bruxelles

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• Author: Mery Mack
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Salade César végétarienne au choux de Bruxelles is a captivating dish that combines the delightful crunch of roasted Brussels sprouts with creamy dressing and fresh romaine lettuce. This vegetarian twist on the classic Caesar salad is not only visually stunning but also brimming with flavor, making it a perfect addition to family dinners or festive gatherings. Enjoy every bite as the crispy sprouts and rich cheese create an unforgettable experience for your palate.

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Ingredients

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• 2 cups Brussels sprouts, halved
• 4 cups romaine lettuce, chopped
• ½ cup freshly grated Parmesan cheese
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 425°F (220°C). Toss halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
2. Roast for 20-25 minutes until golden brown and crispy.
3. While roasting, whisk together minced garlic, Dijon mustard, lemon juice, remaining olive oil, salt, and pepper in a bowl until smooth.
4. In a large bowl, combine chopped romaine lettuce with roasted Brussels sprouts. Drizzle dressing generously over the salad.
5. Sprinkle grated Parmesan on top and serve immediately.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 260
• Sugar: 2g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 15mg