Charred sprout Caesar salad recipe
Created by The Tesco Recipes team
Charring sprouts gives them a lovely nutty flavour in this seasonal twist on a classic Caesar salad. It's a great way of using up festive leftovers – perfect for a Boxing Day buffet or light lunch over the holidays.
See method- Serves 6
- Takes 25 mins
- 421 calories / serving
Ingredients
- 600g peeled Brussels sprouts, trimmed, 400g cut in half, 200g finely shredded
- 1 tbsp olive oil
- 1½ tbsp goose fat
- 3 slices sourdough bread, torn into chunks
- 1 small garlic clove, crushed
- 4 anchovy fillets in olive oil, drained and finely chopped
- 1 lemon, juiced
- 70g Parmesan, 50g finely grated, 20g peeled into shavings
- 1 tsp Worcestershire sauce
- 50g light mayonnaise
- 50g natural yogurt
- 150g red cabbage, finely sliced
- 600g leftover roasted turkey, beef or ham
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Shop ingredientsEach serving contains
- Energy
- 1765kJ 421.0kcal
- Fat
- 19g
- Saturates
- 6g
- Salt
- 1.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 17.8gProtein 42.0gFibre 6.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the halved sprouts with the oil on a baking tray. Season and roast for 15 mins until golden and crisp.
- Meanwhile, melt the goose fat on a baking tray in the oven for 1 min, then add the bread and toss to coat. Bake for 10-12 mins until golden and crunchy.
- Meanwhile, make the dressing by mixing the garlic, anchovies, lemon juice, grated Parmesan and Worcestershire sauce. Spoon in the mayo and yogurt and whisk together. Add the red cabbage, cooked meat, shredded sprouts and croutons to the dressing and toss until evenly coated. Arrange on a serving platter. Top with the roasted sprouts and Parmesan shavings to serve.
- Tip: Use leftover cooked sprouts here, if you prefer – simply reheat in the oven until golden and crisp, then continue from step 2.
- See more Brussels sprout recipes
