Kale & Brussels Sprouts Caesar Salad

Kale & Brussels Sprouts Caesar Salad

We love a good salad makeover. The robust flavors of Brussels sprouts and kale are a great combination and make a terrific nutrient packed alternative to romaine lettuce for this farm fresh Caesar salad.




12-14 (1pound) Brussels sprouts, shredded or thinly sliced

1 bunch green kale, stems removed and thinly sliced

Caesar Dressing:

3-4 anchovy fillets packed in oil, drained

2 garlic cloves, coarsely chopped

1 cup mayonnaise

1 teaspoon Dijon or whole grain mustard

½ teaspoon Worcestershire sauce (optional)

1-2 tablespoons fresh Meyer lemon juice, depending on taste

½ teaspoon sea salt

¼ teaspoon fresh black pepper

½ cup Parmesan cheese, finely grated (save half for garnish)

8-10 thin slices of artisan bread, buttered and grilled or toasted



Trim the roots off of the Brussels sprouts, slice them very thin or shred them on a Mandoline. 

Place the shredded sprouts in a large bowl with the thinly sliced green kale. Toss and set aside.

In a small food processor or blender, purée the anchovies and the garlic together making a smooth paste. Add in the mayonnaise, mustard, Worcestershire sauce and lemon juice and pulse until combined and smooth. 

Add in half of the Parmesan cheese and purée. Taste and season with salt, black pepper and more lemon juice if as needed. 

Drizzle some onto the Brussels/ kale mixture and toss until well combined. Taste to see if you need to add more dressing. 

Grill the buttered artisan bread on a grill pan until golden and crunchy, about 1-2 minutes or toast them in a toaster. 

Place salad on serving dishes, serve with grilled bread and sprinkle with a little more Parmesan if desired. 

*Leftover dressing can be stored in an airtight container in the fridge. It will need to be whisked again before use. 


vegetable plate

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