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Brussels Sprout Caesar Salad

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Caesar salads are always pretty tasty, but not always your healthiest salad option on the menu.  More often than not, they are made with super creamy dressings instead of the tradition caesar dressing, which has no cream at all. Being lactose intolerant, I have to avoid the really creamy dressings, so I made my own this time, and it was really delicious!

James and I really like to eat a balanced diet, so every now and again we have salads for dinner or other really light options to balance out those days and nights we don’t eat as well.  Yesterday we had cheeseburgers for lunch from our local butcher, but for dinner we had this awesome salad to keep it light.

We had a pretty active day also, which made us feel better about those cheeseburgers.  I took our dog for an hour walk and James went to play soccer with friends.  We also took our dog to the beach in Old Greenwich for a while, and got to enjoy the gorgeous weather.  We’ve had another cold front come in, and it is really starting to feel like winter! We’ve been so lucky to have sunshine and beautiful days, but the temperature is dropping!

Now more than ever, it is important to find balance in your diet and exercise routine as this is the season most people gain on average 10lbs! I really think you should enjoy all of those holiday parties and festivities of the season, but on nights you eat at home, you should find balance and eat well so you don’t break your goals! Forget New Years resolutions, and have a goal for the holiday season instead.  That way, when the new year comes around, you don’t feel like you have to work extra hard to get back to the status quo.

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What you need:

  • 2-3 cups of brussels sprouts
  • 1 pomegranate
  • 1/4 cup shredded parmesan
  • 1/2 cup of olive oil
  • 2 garlic cloves, smashed
  • 1 egg yolk
  • juice from 1 lemon
  • 4 anchovies or anchovy paste
  • 1 tsp Worcestershire sauce
  • 1 1/2 tbsp dijon mustard
  • Croutons if desired
  • fresh cracked salt and pepper to taste
  • 2-3 chicken breasts (optional)

Cut the stem off of the brussels sprouts, and use a food processor to shred them.

Cut open your pomegranate and  add the seeds into your salad along with the parmesan.

Mix together your olive oil, egg yolk, garlic, lemon, anchovies, dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste.

Toss the dressing into your salad and top with croutons and enjoy!

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The pomegranate seeds give it a real brightness and fresh flavor.

If you add chicken, I just seasoned mine with salt and pepper and grilled it for a simple flavor to go back to your salad.

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