Save to Pinterest A modern twist on the classic Caesar salad, featuring sautéed Brussels sprouts, crisped prosciutto, and a rich, tangy Caesar dressing for a comforting yet elegant side or light main.
The first time I made this salad, I was amazed by how the warm Brussels sprouts and crisp prosciutto transformed a classic Caesar. The textures and flavors make it both cozy and sophisticated.
Ingredients
- Brussels sprouts: 500 g, trimmed and thinly sliced
- Garlic: 1 small clove, minced
- Prosciutto: 80 g slices
- 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 prosciutto slices and cook for 2–3 minutes per side until crispy. Transfer to a plate to cool, then break into shards.
- Sauté the Brussels sprouts:
- In the same skillet, add a drizzle of olive oil and sauté minced garlic for 30 seconds until fragrant. Add the sliced Brussels sprouts with a pinch of salt and cook 5–7 minutes, stirring occasionally, until just tender and lightly golden.
- Make the dressing:
- Meanwhile, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, grated Parmesan, minced garlic, and anchovy paste (if using). Season with salt and pepper.
- Toss salad:
- Remove the skillet from heat. Toss warm Brussels sprouts with Caesar dressing until evenly coated.
- Assemble and serve:
- Arrange salad on a platter or plates. Top with crispy prosciutto, shaved Parmesan, and croutons if desired. Serve immediately while warm.
Save to Pinterest My family loves when I serve this as a weekend lunch, and it always gets rave reviews from friends who stop by for a casual dinner.
Serving Suggestions
Pair this salad with a crisp white wine, such as Sauvignon Blanc, or enjoy as a side for roasted chicken or grilled fish.
Allergen Note
This recipe contains eggs, fish, milk, and possibly gluten. Omit croutons for a gluten-free option, and prosciutto and anchovy paste to make it vegetarian.
Nutrition Information
Each serving (with croutons) offers approximately 280 calories, 18 g fat, 17 g carbohydrates, and 13 g protein.
Save to Pinterest Try this modern Caesar when you want a cozy and impressive salad. You'll love serving it warm and fresh from the skillet.
Common Recipe Questions
- → How do you achieve crispy prosciutto?
Cook prosciutto slices in a hot skillet over medium heat for 2-3 minutes per side until crisp, then drain on paper towels.
- → Can I omit the anchovy paste in the dressing?
Yes, anchovy paste is optional and can be left out for a milder flavor without altering the dressing's texture.
- → How should Brussels sprouts be prepared before cooking?
Trim the ends and thinly slice the Brussels sprouts for even cooking and better absorption of flavors.
- → What is the best way to warm the Brussels sprouts without overcooking?
Sauté over medium heat with garlic and a pinch of salt for 5-7 minutes until just tender and lightly golden.
- → Are there good alternatives to croutons for added texture?
Toasted nuts can provide a satisfying crunch and work well as a gluten-free alternative to croutons.