Sprout Caesar Salad
High-protein | Gluten-free option
Shredded raw sprouts give this Caesar a crisp, fresh bite, balanced with smoky bacon, warm turkey and a slightly lighter version of the caesar dressing we all know and love.
Serves 2
P.s. This is Day 2 of my ‘12 Days of Sproutmas’ series on socials!
Tips & Tricks
Gluten-free option: Swap the seeded bread for a GF loaf or ready-made GF croutons.
Oven Method: Use 200°C fan / 220°C conventional / 425°F for bacon, chicken and croutons if you don’t have an air dryer.
Caesar dressing: A pestle & mortar gives the smoothest finish for a small quantity like this, but you could use a blender or even very finely chop the garlic and anchovies and mix by hand if you prefer
Ingredients.
Dressing:
1 small garlic clove
2–3 anchovy fillets
1 tbsp lemon juice
½ tsp Dijon mustard
½ tsp Worcestershire sauce
30g / 2 tbsp full-fat mayonnaise
80g Greek yoghurt, full fat (10%)
30g / 4 tbsp grated Parmesan, plus extra to shave on top
Salt & Black pepper, to taste
160g / 5.6 oz cooked turkey, or chicken
300g Brussels sprouts, raw
2 rashers streaky bacon, smoked
1 slice bread, sourdough or brown/seeded bread ideally
½ tbsp extra-virgin olive oil
Equipment.
air fryer/oven
pestle & mortar/blender
sharp knife & chopping board
Method.
Trim the sprouts and shave them finely with a sharp knife or mandoline. Tip into a large mixing bowl.
Make the dressing: mash together the garlic and anchovies in a pestle & mortar with a pinch of salt until smooth. Then add the lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise and yoghurt. Stir until smooth then stir through the grated parmesan. Taste and adjust seaosning if needed.
Lay the bacon in the air fryer and cook at 200°C / 390°F for 6–8 minutes until crisp.
Tear or cut the bread into small crouton-sized pieces. Toss with the olive oil, season lightly, then throw them into the air fryer with the bacon until crisp (will take roughly 1-2 mins less than than the bacon so they should be finished around the same time).
Add the cooked turkey (or chicken) to the air fryer for the last 2–3 minutes to warm through.
Add the dressing to the sprouts and stir to combine.
Roughly chop the crispy bacon.
Throw in most of the warm turkey, crispy bacon and air-fried croutons to the raw shredded sprouts and give it another stir.
Finally, serve up the salad with the remaining turkey, bacon & croutons on top, plus an extra shaving of parmesan (us a peeler to get nice big flakes). Enjoy!
