My sister in law told me about this salad she recreated from one she had a restaurant and it sounded so good I had to try it. I love that you can actually prep it all in advance and then just reheat and dress before serving. I made it with some Grow and Behold kosher beef bacon, but you can leave it out or if going dairy instead use Parmesan cheese.
- Cook Time
- Prep Time
- 4-6 ServingsServings
- Non Dairy Caesar dressing
- 1 pound Brussels sprouts, cored and halved
- 1 teaspoon olive oil
- 1/2 pound Grow and Behold beef bacon (optional)
Prep the dressing or use store bought if you like.
Prep the Brussels sprouts, by coring and slicing in half. Bring a large frying pan over high heat, add oil and sauté the halved sprouts until golden brown. Allow to cool then shred using a food processor, either with the shredding blade or process 3-4 times with a metal blade.
If using bacon, heat a pan over high heat, lay the strips in the pan and cook until crispy. Remove to paper towels.
When ready to serve, heat up sprouts in a pan in the oven or on the stove top in a frying pan. Pour over dressing (about 1/4 cup or to taste). Crumble bacon over top, toss and serve.