Waitrose and Partners
Brussels sprout Caesar salad

Brussels sprout Caesar salad

If you think you don’t like Brussels sprouts, give Elly Curshen's recipe a try! Shredded raw, crisp sprouts are a world away from overcooked, soggy ones.

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  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


For the dressing

  • 1 clove/s garlic clove
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • ½ tbsp Dijon mustard
  • 1 Essential White Free Range Egg
  • 3 anchovy fillets (from a 50g can in extra virgin olive oil)
  • 75ml olive or cold-pressed rapeseed oil
  • 50g Parmigiano Reggiano or pecorino, coarsely grated

For the salad

  • 20 Brussels sprouts, bases trimmed
  • 1 tsp sea salt flakes
  • 2 tbsp extra virgin olive oil from the anchovy can
  • 50g rough breadcrumbs, made from stale bread
  • 1 unwaxed lemon, finely grated zest
  • 15g Parmigiano Reggiano, finely grated


  1. To make the dressing, tip all the ingredients into a high-speed blender, then blend on high for 30 seconds. You could also use a stick blender or small processor.

  2. Slice the sprouts as thinly as possible. Doing this in a food processor with a slicing blade speeds things up considerably. Place the sprouts into a large mixing bowl and sprinkle with the sea salt. Using clean hands, massage the salt into the sprouts for 30 seconds, then set the bowl aside.

  3. Pour the anchovy oil into a frying pan over a medium heat. Add the breadcrumbs and fry until golden brown. Add the lemon zest and tip onto a plate to cool and crisp up.

  4. Add ½ the dressing to the sprouts and mix well to combine. Tip onto a serving platter and sprinkle ½ the toasted anchovy breadcrumbs over the top, with the cheese. Serve the salad with the extra dressing and crispy breadcrumbs on the side. Any leftover dressing will keep covered and in the fridge for up to 2 days.


Typical values per serving when made using specific products in recipe


1,522kJ/ 367kcals



Saturated Fat












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