This Zesty Shaved Brussels Sprouts Caesar Salad has had me in a chokehold for the last two months. I’m so obsessed! When I dropped the first version of my Shaved Brussels Sprouts Caesar Salad, I didn’t realize it would become a staple in my rotation. But now, I honestly dream about it—so much so, I eat it multiple times a week with different proteins. A juicy steak paired with it? Chef’s kiss.
If you’re a fan of bold flavors, fresh greens, and a juicy steak topping that brings everything together, this salad will absolutely hit the spot.
With shaved Brussels sprouts, chopped romaine, Parmesan cheese, and a tangy lemon caesar dressing, every bite is a balance of crunchy, creamy, and zesty. The Parmesan-crusted panko breadcrumbs add a satisfying crunch, all while keeping this dish low-carb (thanks to the use of breadcrumbs instead of traditional croutons).
Plus, topping it with a juicy steak makes this salad filling and flavorful. It’s everything I crave in one bowl, and I’m confident you’ll love it too.
This is a rendition of my Shaved Brussels Sprout Caesar Salad. If you loved that recipe, you have to try this version. The tanginess of the lemon adds the perfect touch, making it ideal for spring. It’s bright, full of flavor, and, honestly, just so, so good.
Let’s Get Into The Details:
Here’s how to make this Zesty Shaved Brussels Sprouts Caesar Salad with Steak
For the Steak: If you choose to use steak, check out my perfect steak recipe to bring this salad together.
For the Garlic Parmesan Breadcrumbs: In a pan over medium heat, add olive oil, panko breadcrumbs, and Parmesan cheese. Season with garlic and herb seasoning, along with black pepper. Cook, stirring occasionally, until the breadcrumbs are golden brown and crispy.
For the Salad: Start by washing and prepping the veggies. Thinly slice or, using a mandolin, shave the Brussels sprouts. Then, chop the romaine lettuce and add it to a large bowl.
Add creamy Caesar dressing, lemon juice, and lemon zest (optional for a more pronounced lemon flavor). Toss the Brussels sprouts and romaine until well-coated.
Sprinkle in grated Parmesan, black pepper, and the toasted garlic Parmesan breadcrumbs. Toss once more to combine all the ingredients.
For the Steak: Generously season both sides of the steak with salt and pepper.
Heat a cast iron skillet over medium-high heat. Add 1 tsp of oil and place the steak in the pan, starting with the fat side to sear it first. Sear for 3-4 minutes on the first side, then flip the steak and cook for an additional 2 minutes without moving it. Reduce the heat and add butter, rosemary, and garlic cloves to the pan. Baste the steak for another minute using the melted butter and pan juices. Remove the steak from the pan and let it rest for 10 minutes before slicing it against the grain.
Why You’ll Love This Zesty Shaved Brussels Sprouts Caesar Salad?
- Fresh & Zesty Flavor – The combination of fresh Brussels sprouts, lemon, and creamy Caesar dressing gives this salad a vibrant, bright taste that’s perfect for any season. This zesty Caesar salad is light yet indulgent, making it an ideal dish for any time of year.
- Quick & Easy to Make – With minimal prep and simple ingredients, this quick Caesar salad with steak comes together in no time, making it the perfect meal for busy weeknights or a quick lunch.
- Perfect for Spring – The zesty lemon and crunchy Brussels sprouts give this salad a refreshing twist, making it the perfect addition to your spring Caesar salad rotation.
- Customizable – Add your favorite protein, like juicy steak, chicken, or even shrimp, to make this salad your own! It’s an easy low-carb Caesar salad when you opt for a lean protein like steak.
- Healthy Yet Indulgent – While it’s creamy and rich, this salad has a refreshing balance of fresh veggies and bold flavors to keep it light yet indulgent, making it a great healthy Brussels sprouts Caesar salad choice.
How to Make This Shaved Brussels Sprouts Caesar Salad with Steak
Here’s What You’ll Need For This Brussels Sprouts Caesar Salad:
- Brussels Sprouts
- Chopped Romaine
- Caesar Dressing: here’s my favorite caesar dressing.
- Panko Bread Crumbs
- Grated Parmesan Cheese
- Lemon juice: For a more vibrant, zesty flavor, feel free to add the lemon zest as well.
- Seasonings: I used garlic and herb seasoning, salt and pepper
Serving Suggestions
- The perfect Steak
- Crispy Chicken
- Bread
I hope you enjoy making this Zesty Shaved Brussels Sprouts Caesar Salad with Steak as much as I do. It’s a great addition to your healthy meal rotation.
Recipe Variations:
Feel free to make this Shaved Brussels Sprouts Caesar Salad your own! Here are some easy ways to customize it:
- Switch Up The Greens: Kale and spinach will be great additions to this salad.
- Change the Protein: Feel free to change the protein and make a salmon or chicken caesar salad.
- Add Croutons: If you prefer croutons over toasted panko, go for it! It’s the same concept but with that classic crunch you love.
More Recipes For Spring
- Pan-Roasted Zucchini Summer Pasta
- White Chicken Mushroom and Spinach Pizza
- Ultimate Spring Cobb Salad
- Loaded Kale and Quinoa Salad
If you try this Zesty Shaved Brussels Sprout Caesar Salad, I’d love to hear what you think! Did you go for steak, or did you switch it up with your own protein? Leave a comment or tag me on Instagram @cookwithci—can’t wait to see your creations!
Zesty Shaved Brussels Sprouts Caesar Salad with Juicy Steak
Ingredients
For the steak
- 1 lbs NY Strip or ribeye
- kosher salt
- black pepper
- 1/2 tsp garlic powder
- 1 tsp olive oil
- 3 tbsp unsalted butter
- 1 sprig rosemary
- 2 garlic cloves
Garlic parmesan bread crumbs
- 1/2 cup panko
- 1/3 cup grated parmesan cheese + more
- 1 tbsp unsalted butter
- 1 tsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp garlic and herb seasoning or Italian seasoning
- salt + pepper to taste
For the Salad
- 1 cup brussels sprouts shaved
- 1 cup chopped Romaine
- 1/2 cup creamy caesar dressing use more if needed
- 1/2 tsp lemon zest
- juice of 1/2 lemon
- 1/4 cup grated parmesan cheese
- garlic parmesan breadcrumbs
- black pepper
Instructions
For the steak
- bring steak to room temperature before cooking to ensure even cook.
- Season both sides generously with kosher salt, black pepper and garlic powder.
- In a hot skillet, add a small amount of olive oil. Sear the fat side first, then sear one side for 4 minutes. Flip and sear the other side for 2-3 more minutes, then reduce the heat. Add butter, rosemary, and garlic cloves, baste the steak for an additional minute or until it reaches your desired doneness (135°F for medium-rare, 145°F for medium)
- Remove the steak from the pan and let it rest for 10 minutes before slicing it against the grain.
For the breadcrumbs
- In a pan over medium heat, add olive oil, unsalted butter, panko breadcrumbs, and grated Parmesan. Season with garlic and herb seasoning, plus black pepper. Stir occasionally until golden brown and crispy. Remove from heat and set aside.
- Allow the breadcrumbs to toast until they turn a golden brown color. This should take about 7-10 minutes. Once toasted, remove from the heat and let cool before serving
For the salad
- Thinly slice the Brussels sprouts. Add them to a strainer, then rinse really well under cold water. Shake off excess water and pat dry. Chop the romaine into bite-sized pieces.
- In a large bowl, add the shaved Brussels sprouts to a large bowl. Add Caesar dressing, lemon juice, and optional lemon zest for extra brightness. Toss until evenly coated. Add Parmesan cheese and toasted breadcrumbs, tossing until everything is well-distributed.
- Top the salad with sliced steak.Serve immediately and enjoy!
Did you make it?
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