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Shaved Brussels sprouts Caesar salad topped with crispy turkey bacon bits and parmesan snow in a wooden bowl.

Brussel Sprouts Caesar Salad

A Mediterranean-inspired twist on classic Caesar salad using finely shaved raw Brussels sprouts tossed in a light Greek yogurt and extra virgin olive oil dressing, topped with crispy bacon and finely grated Parmigiano-Reggiano snow.
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Prep Time 15 minutes
Cook Time 6 minutes
Servings: 6
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Salad Base:
  • - 1 lb Brussels sprouts trimmed, outer leaves removed, finely shaved with a few halved
  • - 4 slices Beef bacon or Turkey bacon crisped and crumbled; or garlic-roasted chickpeas
  • - 1/2 cup Parmigiano-Reggiano freshly finely grated
  • - 1/2 lemon juiced
For the Mediterranean Greek Yogurt Caesar Dressing:
  • - 1/3 cup Plain whole-milk Greek yogurt
  • - 2 tbsp Extra virgin olive oil
  • - 2 tbsp Fresh lemon juice
  • - 1 medium clove Garlic grated or finely minced
  • - 1 tsp Dijon mustard
  • - 1 tsp Worcestershire sauce
  • - 1/4 cup Parmigiano-Reggiano finely grated
  • - Sea salt and freshly cracked black pepper to taste

Method
 

Crisp the Bacon:
  1. Preheat oven to 400°F (200°C). Arrange beef or turkey bacon slices in a single layer on a parchment-lined baking sheet. Bake for 8–10 minutes until deep red and crispy. Let cool, then crumble into small bite-sized pieces.
Prep & Soften Sprouts:
  1. Trim stem ends from Brussels sprouts. Finely shave the sprouts using a food processor slicing disc, mandoline, or sharp knife (leave a couple of small sprouts halved for rustic texture). Transfer to a large bowl, drizzle with the juice of half a lemon, and toss/massage for 1 minute to soften.
Whisk the Dressing:
  1. In a small bowl, whisk together the Greek yogurt, extra virgin olive oil, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, grated Parmigiano-Reggiano, salt, and pepper until smooth and creamy.
Toss & Coat:
  1. Pour the dressing over the shaved sprouts. Use tongs or clean hands to massage the dressing thoroughly into the leaves.
Garnish & Serve:
  1. Fold in half of the crispy bacon pieces and grated Parmigiano-Reggiano. Transfer to a serving bowl and top with the remaining bacon and an extra dusting of grated parmesan for a snowed-on finish.

Notes

- No Mayo Needed: The combination of whole milk Greek yogurt and extra virgin olive oil delivers full richness with a lighter, tangier profile.
- Wine-Free & Pork-Free: Fully Halal-friendly and pork-free by using crispy beef bacon or turkey bacon while maintaining authentic visuals.
- Plant-Based Alternative: Swap bacon for garlic-and-smoked-paprika roasted chickpeas for a crunchy, vegetarian option.