Brussels Sprouts Caesar Salad with Whole Wheat Croutons


Brussels sprouts are notorious for their high nutrient content and disease-fighting properties, but lucky for us they're also extremely versatile in the kitchen. This recipe puts a nutritious twist on the classic Caesar salad by blending shredded romaine lettuce with raw, shredded Brussels sprouts and homemade whole wheat croutons and Caesar dressing. For a complete meal, consider adding grilled salmon, chicken, tofu, or protein of your choice. Red Rabbit has had great success with this recipe with kids when they make it themselves, so consider making the most of their little hands in the kitchen! Happy cooking!

Brussels Sprouts Caesar Salad with Whole Wheat Croutons

Yields: 8-10 servings

Brussels Sprouts


  • 6 slices 100% whole wheat bread, diced into ½ inch cubes

  • 1/3 cup + ¼ cup extra virgin olive oil

  • ½ teaspoon garlic powder

  • 3 cups Brussels sprouts, ends trimmed and halved lengthwise

  • ½ head romaine lettuce, shredded thinly

  • 4 tablespoons mayonnaise

  • 2 tablespoons fresh-squeezed lemon juice

  • 1 teaspoon Dijon mustard

  • 2 small garlic cloves, minced

  • 1 teaspoon Worcestershire sauce, plus a drop or two more, to taste

  • Salt and freshly ground black pepper

  • ½ cup finely grated Pecorino Romano cheese


  1. Toss the bread cubes with 1/3  cup olive oil to coat evenly. Cook in saute pan or 300 degree griddle for 3-5 minutes, tossing occasionally to ensure browning on all sides. Once all cubes are light browned, transfer to a bowl and toss with garlic powder and pinch of salt. Set aside.

  2. Lay the halved sprouts flat side down and slice as thinly as possible. They should be the same thinness as your shredded romaine. Using your fingers, separate the sprouts leaves so you have loose shreds. Combine all shredded sprouts into a large bowl with the shredded romaine and toss. Set aside.

  3. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce. Gradually whisk in ¼ cup olive oil. Add salt and pepper to taste.

  4. Toss Brussels sprouts with dressing until well-coated. Add in grated Pecorino and whole wheat croutons. Serve and enjoy!
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