Brussel Sprout Caesar Salad with Everything Bagel Croutons

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  • 1 lb brussel sprouts shredded


  • 1 loaf sourdough bread day-old, sliced into small cubes (I like to leave the loaf unwrapped in a cabinet overnight so it can dry a bit)
  • ¼ cup olive oil
  • 1 tbsp Trader Joe’s Everything But the Bagel Seasoning
  • 1 tsp sea salt
  • 1 tsp black pepper

Caesar Dressing:

  • 1 cup avocado oil or any mild-tasting oil
  • 1 organic egg
  • 2 tsp dijon mustard
  • 1 lemon juiced
  • 3-4 anchovy filets or 2 tsp anchovy paste
  • 3 garlic cloves
  • 1 tbsp vinegar (any type will do)
  • ½ tsp sea salt
  • ½ tsp black pepper
  • Preheat oven to 375°F. Toss the bread with oil and spices, and arrange on a parchment-lined baking sheet. Bake for 15-20 minutes, flipping halfway. Keep a close eye on the croutons towards the end - they can go from perfect to burned very quickly. Once the croutons are baked, sprinkle with a little extra (or a lot extra) Everything But the Bagel Seasoning.
  • Meanwhile, blend all ingredients for the Caesar dressing until smooth. Toss the brussel sprouts with 1 cup of Caesar dressing, and serve with croutons over top.
Makes: 4 small servings or 2 large servings
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Tip: To make shredded brussel sprouts, slice them in half and toss them in your food processor. Pulse for a few seconds. Done!