Shaved Brussels Sprouts Caesar Salad

We tried a new restaurant recently (well — new to us lol), and they served a shaved Brussels sprouts salad that we could not stop thinking about. So naturally, we had to recreate it at home. This version comes together quickly and makes the perfect side dish. Thinly sliced Brussels sprouts, crispy bacon bits, a subtle kick from homemade chili oil, and a creamy Caesar dressing with fresh parmesan. So simple, so good. Enjoy!

Ingredients

• 2 lbs Brussels sprouts, trimmed + thinly sliced (mandoline or sharp knife)

• 1 pack of bacon

• Freshly grated parmesan (to taste)

• Sea salt + black pepper (to taste)

Chili Oil

• 1/4 cup avocado oil

• 1–2 tsp red pepper flakes (adjust heat to preference)

• Pinch sea salt

House-Made Caesar Dressing

• 1 large egg yolk (see Kitchen Tips)

• 2 garlic cloves, grated

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• 1 1/2 tsp Worcestershire sauce

• 1/3 cup freshly grated parmesan

• 1/2 cup avocado oil

• Sea salt + black pepper (to taste)

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Instructions

Make the Dressing:

1. Whisk egg yolk, garlic, Dijon, lemon juice, and Worcestershire together in a bowl.

2. Slowly drizzle in avocado oil while whisking continuously to emulsify.

3. Stir in grated parmesan.

4. Season with salt + pepper to taste. Set aside.

Prepare the Brussels

1. Trim ends and thinly slice with a mandolin or knife.

2. Add to a large mixing bowl.

Cook the Bacon

1. Cut strips of bacon in half, then cook in a skillet until crisp.

2. Transfer to a plate to cool, then break into bite-sized pieces.

Make the Chili Oil

1. Warm avocado oil and red pepper flakes in a small pot over low–medium heat (don’t let it smoke).

2. Remove from heat, add a pinch of sea salt, and stir.

3. Let the flavors infuse while you assemble.

Assemble

1. Add the bacon to the shredded Brussels sprouts and gently toss to combine.

2. Pour the Caesar dressing over top and toss until everything is well coated.

3. Drizzle with chili oil and give it one more light toss.

4. Finish with freshly grated parmesan.

Cheers to healthy living!

xx

Victoria and Eric

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Tips From Our Kitchen:

• Raw Egg in Dressing: Classic Caesar uses raw egg yolk, and we always choose 100% pasture-raised eggs — better flavor and better nutrition. But if you’d prefer to skip the raw egg, you can easily swap in 2–3 tablespoons of mayo instead to help emulsify the dressing. Same creamy texture, same Caesar flavor — just a slightly different method.

• Crispy Bacon Bits: Cutting the bacon strips in half before cooking allows them to crisp more evenly and makes crumbling them super quick once cooled. If you’re serving this for a holiday meal or gathering, keep the bacon separate until right before serving so it stays perfectly crisp.

• Homemade Chili Oil: We decided to make our own chili oil because we couldn’t find a clean option locally — and honestly, homemade tastes better anyway. Infusing red pepper flakes in avocado oil gives you a subtle heat without overpowering the salad. Plus, you control the spice level and ingredient quality. Warm the oil just enough to bring out the chili flavor (don’t let it smoke), then let it sit while you prep so the flavor develops.