This is the Caesar salad I reach for repeatedly. A few swaps make this a fun, easy switch-up from the usual Caesar salad. Instead of anchovies, miso and Kewpie mayo bring a Japanese spin and make the dressing umami-rich and creamy. Brussels sprouts make a heartier salad than Romaine lettuce — perfect to carry you through winter.
ingredients
- Miso adds umami and body to the dressing.
- Kewpie mayo helps make it creamy.
- Dijon mustard adds a bit of sharpness that balances everything.
- Rice vinegar adds a touch of tartness.
- Garlic adds amazing flavor.
- Parmesan adds some saltiness and texture, and keeps it close to what you expect in a Caesar dressing. Grating it on top of the salad adds salty deliciousness.
- Brussels sprouts are heftier than Romaine lettuce and are in season in the winter, making this a great winter salad.
- Olive oil helps in roasting some of the Brussels sprouts for a crunchy topping.
- Croutons add another layer of crunch.
how to make miso caesar salad
step one
Roast some of the Brussels sprouts in a 400 degree oven for about 15 minutes to make them crispy. We’ll use these to top off the salad and add a layer of crunch and flavor to the salad. When they’re done, set them aside until you’re ready to serve the salad.
step two
While the Brussels sprouts are roasting, make the dressing. With a whisk, we’ll combine miso with Kewpie may, Dijon mustard, rice vinegar, and grated garlic. Then, slowly drizzle in the olive oil, whisking vigorously as you go to emulsify the dressing. It should be thick and creamy and fully combined, with no oil spots. Once it’s fully combined, stir in the grated Parmesan. Taste the dressing and add salt and pepper if needed. This is pretty salty, so you’ll likely just need pepper.
step three
Put the rest of the raw Brussels sprouts in a large bowl. Add the dressing and toss until the sprouts are evenly coated.
step four
Top the salad with grated Parmesan, croutons, and the roasted Brussels sprouts. Serve and enjoy!
tasting notes
- Instead of Parmesan in the dressing, you can substitute nutritional yeast to make it dairy-free.
- If you’re vegetarian, make sure to use Parmesan that doesn’t have animal rennet listed as an ingredient.
- You can buy Brussels sprouts pre-shaved at the store, or slice them thinly yourself with a knife, food processor, or mandoline — just be careful not to slice yourself!
miso caesar salad
Ingredients
For the dressing
- 1 tbsp miso
- 1 tsp Kewpie mayonnaise
- 1 tsp Dijon mustard
- 2 tsp rice vinegar
- 1 clove garlic grated
- ¼ cup olive oil extra virgin
- 1 tbsp Parmesan grated
- Salt and pepper to taste
For the salad
- 1 pound Brussels sprouts shaved
- 1 tbsp olive oil extra virgin
- Parmesan grated
- Croutons
Instructions
Roast Brussels sprouts for the topping
- Preheat the oven to 400°F. Spread ¼ cup of the Brussels sprouts in a single layer on a sheet tray and toss with a tablespoon of olive oil and a pinch of salt and pepper. Roast for 15 minutes, or until the sprouts are crispy and brown at the edges, but not burnt. Once they're done, set them aside until you're ready to assemble the salad.
Make the dressing
- In a medium bowl, add the miso, Kewpie mayo, Dijon mustard, rice vinegar and grated garlic. Whisk it together to combine. Then, slowly drizzle in olive oil as you whisk to emulsify the dressing. Once it’s well combined and creamy, stir in the grated Parmesan. Taste and add salt and pepper if you’d like.
Assemble the salad
- Put the rest of the raw Brussels sprouts in a large bowl. Add the dressing and toss until everything is evenly coated in dressing.
- Serve in a bowl, topped with grated Parmesan, croutons, and the roasted sprouts. Enjoy!
Notes
- Instead of Parmesan, you can sub in nutritional yeast. It’s delicious and makes the dressing dairy-free!
- You can buy Brussels sprouts pre-shaved at the store, or slice them thinly yourself with a knife, food processor or mandoline (just be careful not to slice yourself!).
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