Crisp Shaved Brussels Caesar Salad
A fresh, savory take on a classic—crisp, bright, and made for lingering at the table
I didn't grow up eating brussels sprouts. Nobody in my house was making them — and honestly the reputation alone kept me away for years. But the first time I tried them I knew immediately I could make them better. That's kind of my thing with salads. I love swapping out the expected for something that makes people pause, take a bite, and go wait — what is this? Brussels instead of romaine does exactly that every single time. People are always surprised. Always.
And listen — in the world of salad, Caesar is the bad bishhh. She's iconic, she's bold, she earns her reputation. This recipe does her justice. A real, from-scratch caesar dressing made with egg yolks, fresh lemon, dijon, and parmesan — tossed over tender shaved brussels ribbons and finished with croutons, lemon zest, and flaky salt. It's light enough to open an Easter table, elevated enough to feel special, and simple enough that you'll make it on a random Tuesday just because.
Enjoy darling!
With Love,
Ambyr
This salad is featured in the Ambyr Things Spring & Easter Catalog. Subscribe to get your free copy delivered straight to your inbox — or grab it anytime here.
Shaved Brussels Caesar Salad
What’s In It
Serves: 6–8
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients
For the salad:
1.5 lbs fresh brussels sprouts, trimmed and shaved thin (mandoline recommended)
½ cup shaved or freshly grated parmesan
1 cup homemade croutons (linked below)
Zest of 1 lemon
Fresh cracked black pepper
Flaky sea salt
For the homemade caesar dressing:
2 large egg yolks
2 cloves garlic, minced
1 tsp dijon mustard
¼ cup olive oil
2 tbsp fresh lemon juice
¼ cup grated or shaved parmesan
Salt and freshly ground black pepper to taste
How To Make It
Instructions
Make the dressing first. In a medium bowl whisk together the egg yolks, minced garlic, and dijon mustard until smooth and slightly pale — about 60 seconds of good whisking. Add the lemon juice and whisk again to combine.
Now comes the important part. Add the olive oil very slowly — just a few drops at a time at first — while whisking constantly. This is how you build the emulsion. Once the dressing starts to come together and thicken you can add the oil in a thin, steady stream. Keep whisking until it's fully incorporated and glossy.
Fold in the parmesan and season generously with salt and black pepper. Taste and adjust — more lemon for brightness, more garlic for depth. Set aside.
This dressing can be made up to two days ahead and refrigerated. Give it a quick whisk before using.
Shave the brussels. Trim the stem end of each brussels sprout and remove any damaged outer leaves. Run each one through your mandoline on the thinnest setting. Work slowly and use your cut-resistant glove — every single time, no exceptions. Transfer to a large bowl and separate any layers sticking together with your fingers.
Dress and toss. Pour the caesar dressing over the shaved brussels and toss well to coat. Start with about ¾ of the dressing and add more to taste — you want every ribbon coated but not swimming.
Assemble and finish. Transfer to your serving bowl. Top generously with shaved parmesan, croutons (→ [homemade crouton recipe linked here]), lemon zest, toasted pine nuts if using, fresh cracked black pepper, and a pinch of flaky sea salt right before serving.
Serve immediately or let it rest for 10–15 minutes — the dressing softens the brussels just slightly and the flavor deepens beautifully.
A Few Notes
Make it ahead friendly. Shave the brussels and make the dressing up to a day ahead — store separately and toss right before serving.
The mandoline is your best friend here. Thin is everything. Take your time, use your glove, and go slow.
Raw egg yolk note. This dressing uses raw egg yolks in the traditional caesar style. If you're serving pregnant guests or prefer to skip it, a good quality store-bought caesar works beautifully here too.
The brussels surprise. Don't tell your guests what's in the salad until after they've taken a bite. Trust me on this one. 😉
