Brussel Sprouts Caesar Salad Recipe | Yummly
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Brussel Sprouts Caesar Salad

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  • 1/3 cup extra-virgin olive oil (plus more as needed)
  • 4 cups gluten free sandwich bread (cubed, 1/2-inch/1 cm cubes; 8 slices)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup pine nuts
  • 2 tablespoons shelled hemp seeds
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/2 cup extra virgin olive oil
  • 1/2 cup filtered water
  • 1/4 cup fresh lemon juice
  • 1/2 cup unsalted cashews
  • 1 1/2 tablespoons white miso paste
  • 1 tablespoon capers (drained and rinsed)
  • 1 1/2 teaspoons gluten-free vegan Worcestershire sauce
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cloves garlic
  • 10 cups romaine hearts (chiffonaded, cut into ribbons, about 5 hearts)
  • 5 cups Brussels sprouts (shaved)
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    1. To make the croutons, preheat the oven to 300 ÌŠF/150 ÌŠC, and line a large baking sheet with parchment paper.
    2. In a small bowl, whisk together the olive oil, garlic and onion powders, salt, and pepper until well combined. Place the bread cubes in a bowl and drizzle the oil mixture over the top, and toss well to coat all bread pieces evenly. You may need more olive oil depending on how thirsty your bread is. Transfer the coated bread cubes to your prepared baking sheet. Bake for about 10 minutes, toss the cubes, and bake for another 10 minutes until golden brown and crispy. Remove the croutons from the oven, and let them cool.
    3. To make the pine-hemp Parmesan, throw the ingredients into a food processor fitted with the s blade, and process for 5 to 10 seconds until the texture resembles Parmesan cheese.
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