Brussels Sprouts Caesar Salad With Homemade Dressing
Servings: 6
Ingredients
For the tempeh bacon
- 8 ounces tempeh thinly sliced
- 1/4 cup soy sauce or tamari or liquid aminos
- 1 teaspoon paprika
- 1 tablespoon maple syrup or agave or honey
- 1/2 teaspoon liquid smoke optional
- Salt and pepper to taste
- 1 tablespoon olive oil
For the salad
- 12 ounces Brussels sprouts whole or pre-shredded if you can find it
- 8 ounces shredded lettuce sub 1 head of lettuce finely chopped
- 1/2 cup Parmesan grated, or nutritional yeast
- 2 cups croutons
For the caesar dressing
- 1/2 cup mayo or sour cream or vegan mayo
- 1 clove garlic minced
- 1 tablespoon capers finely chopped, plus 1 teaspoon reserved caper brine
- 1/2 lemon juiced, plus more to taste
- 1 tablespoon Dijon mustard
- 1 teaspoon soy sauce or tamari or liquid aminos
- 1/4 cup Parmesan grated or nutritional yeast
- Salt and pepper to taste
Instructions
- Prepare the tempeh: Add the tempeh to a skillet and cover with water, bring to a boil and simmer for 10 minutes. This will remove any of its bitterness.
- In a bowl or shallow dish, combine the soy sauce, paprika, maple syrup, liquid smoke, salt, and pepper. Combine together with a spoon or spatula, then add the tempeh slices and mix until all of the tempeh is coated in the marinade. Let sit to marinate for at least 15 minutes, stirring every few minutes to evenly coat, while you prepare the other ingredients for the salad.
- In a skillet over medium heat, add olive oil. Once it's hot, cook your tempeh bacon pieces until darkened in color, about 5-6 minutes, flipping occasionally. Remove the tempeh bacon from the pan and set aside to cool.
- If using whole Brussels sprouts, cut them in half and thinly slice them to create shreds or grate them on a box grater. Mix the shredded Brussels sprouts with the shredded lettuce and toss to combine. Set aside with the grated parmesan and croutons in separate bowls or containers until ready to use.
- In a small jar, combine the mayo, minced garlic, capers, brine, 1/2 the lemon juice, mustard, and soy sauce. Mix well with a spoon and taste, adjusting flavors as necessary. Add the grated Parmesan and salt and pepper and taste again to adjust flavors. Store in the jar until ready to use.
- This salad is best when assembled right before eating! If you plan on prepping this in advance, make sure to store the components separately to maintain freshness. Before serving, add the brussel sprouts and shredded lettuce, crumbled tempeh bacon, parmesan, croutons, and dressing to a large mixing bowl. Toss with tongs to evenly combine everything. Serve immediately and enjoy!
