Brussels Sprouts Caesar Salad
Ingredients
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4 cups Brussels sprout halves
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¼ cup extra-virgin olive oil
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1 teaspoon salt
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¼ teaspoon black pepper
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2 cups torn artisan bread
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1½ tablespoons extra-virgin olive oil
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¼ teaspoon salt
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the brussels sprouts
Arrange the Brussels sprouts in a single layer on the June Pan. Drizzle the Brussels sprouts with the oil. Sprinkle with the salt and pepper and toss with a rubber spatula to coat.
4 cups Brussels sprout halves
¼ cup extra-virgin olive oil
June Pan
measuring cups
liquid measuring cup
measuring spoons
spatula
1 teaspoon salt
¼ teaspoon black pepper
Roast the Brussels sprouts
Place the Brussels sprouts on the middle shelf of the June Oven. Roast the Brussels sprouts until they are tender and deeply roasted, about 16 minutes. June will notify you when the Brussels sprouts are ready. If desired, follow on-screen instructions to continue cooking.
June Oven
Make the dressing
While the Brussels sprouts are roasting, make the dressing. In a small bowl, stir together or whisk the Greek yogurt, mayonnaise, oil, Dijon mustard, lemon juice, crushed garlic, Worcestershire sauce and black pepper. Set aside.
small bowl
¼ cup Greek yogurt
1½ tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon lemon juice
¼ teaspoon crushed garlic
½ teaspoon Worcestershire sauce
¼ teaspoon black pepper
Toss the Brussels sprouts with the kale
Carefully remove the Brussels sprouts from the oven and transfer them to a large bowl. Add the kale and toss to combine and soften the kale slightly. Set aside. Keep the oven hot using the button below.
3 cups chopped lacinato kale
large bowl
Place bread on the pan
Arrange the bread cubes on the same pan (no need to wash it) in an even layer. Drizzle the oil over the croutons and season with the salt. Toss to coat them evenly in the seasoning.
2 cups torn artisan bread
1½ tablespoons extra-virgin olive oil
¼ teaspoon salt
Roast the croutons
Place the pan on the middle shelf of the oven. Roast the croutons 6 minutes, until they are crisp and firm to the touch. June will notify you when the croutons are ready. If desired, follow on-screen instructions to continue cooking.
Assemble the salad
When the croutons are ready, remove the pan from the oven and scrape them into the bowl with the Brussels sprouts. Add the Parmesan cheese and drizzle with desired amount of dressing. Toss to combine.
⅓ cup shredded Parmesan
tongs
Serve
Serve the salad with more freshly shredded Parmesan cheese and flaky sea salt if desired.
shredded Parmesan
flaky sea salt