miso caesar salad
A vegetarian-friendly Caesar salad made with miso and brussels sprouts
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!).