5 from 1 vote
Shredded & Roasted Brussels Sprouts 'Caesar' Salad with Goat Cheese, Bacon & Poached Egg
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Shredded & Roasted Brussels Sprouts tossed with Ceaser Salad dressing and topped with goat cheese, bacon and poached eggs.

Course: Brunch, Salad
Cuisine: American
Servings: 4
Calories: 530 kcal
Ingredients
  • Salad:
  • 1 ½ Pounds Brussels Sprouts – trimmed, outer leaves removed and cut in ½
  • 6 Slices thick cut Bacon (about ½ Cup)
  • 1 TBS Extra Virgin Olive Oil
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 2 large Shallots – cut in ½ and thinly sliced
  • 1/3 heaping Cup Goat Cheese – crumbled
  • 3 heaping TBS Scallions , white and green parts – sliced (about 2 large stalks)
  • 4 large Eggs
  • 1 TBS White Wine Vinegar
  • Dressing:
  • 1 clove Garlic – minced
  • ½ tsp Anchovy Paste (optional)
  • 1 ½ TBS lemon juice (juice of ½ a lemon)
  • 2 heaping tsp Dijon Mustard
  • ¾ tsp Worcestershire Sauce
  • ½ Cup Mayonnaise
  • 3 TBS Parmigiano-Reggiano – grated
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • Serving Suggestions: Crusty artisanal bread- sliced and toasted.
Instructions
  1. Make Dressing: Whisk together all ingredients in a small mixing bowl until well combined. Taste and adjust for seasoning. Cover with plastic wrap and refrigerate until ready to use.
  2. Cook Bacon: Line a rimmed baking sheet with aluminum foil for easy clean up. Place a wire rack insert into baking sheet. Lay bacon slices, not overlapping, on rack. Place bacon into COLD oven and turn oven onto 400 degrees. Bake bacon until crisp and cooked through, about 15-20 minutes. Transfer bacon to a clean cutting board and coarsely chop. RESERVE BACON DRIPPINGS and set aside.
  3. For the Brussels Sprouts: Fit a food processor with the slicing blade. Add the halved Brussels sprouts to the processor and coarsely shred.
  4. Toss the shredded Brussels sprouts and shallots with 1 tablespoon reserved bacon drippings and 1 tablespoon olive oil. Season with measured salt and pepper. Spread Brussels into an even layer on baking sheet.
  5. Roast in oven for 15-20 minutes, or until Brussels are tender and deep golden brown, tossing Brussels half way through cooking time
  6. Meanwhile, Poach the Eggs: Fill a medium sized pot with about 2 ½ - 3’’ of water (just enough water to submerge eggs). Bring the water to BARELY a SIMMER (water temperature should be between 180-190 degrees F) and add vinegar.
  7. Carefully crack each egg into 4 separate ramekins. One at a time, carefully transfer egg to a fine mesh strainer. Gently swirl egg around in the strainer to loosen and remove excess egg white. Gently tip the strainer and egg into the hot water. Use a wooden spoon to slightly swirl the egg, helping form and set it, for 10 seconds. Repeat with remaining eggs. Cook eggs, occasionally swirling and flipping gently, until the whites are completely set, but the yolks remain soft, about 3 ½- 4 minutes.
  8. Use a slotted spoon to gently remove the eggs from the water. Transfer eggs to a paper towel lined plate to completely drain.*
  9. To Serve: Transfer roasted Brussels sprouts and shallots to a platter or individual serving plates. Top with bacon and goat cheese. Drizzle or toss with dressing. Gently place poached eggs on top and garnish with a sprinkling of scallions.
  10. Serve with toasted artisanal bread.
Recipe Notes

*Dressing can be made in advance. Dressing will keep, covered, in the refrigerator for up to 5 days.
*Poached eggs method from Serious Eats
*Poached eggs can be made up to two days in advance. Simply transfer poached eggs to a bowl of cold water and place in the refrigerator. When ready to use, carefully transfer them to a bowl of hot water and let them sit for 2 minutes to reheat.

Nutrition Facts
Shredded & Roasted Brussels Sprouts 'Caesar' Salad with Goat Cheese, Bacon & Poached Egg
Amount Per Serving
Calories 530 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 12g75%
Cholesterol 214mg71%
Sodium 1066mg46%
Potassium 176mg5%
Carbohydrates 2g1%
Protein 14g28%
Vitamin A 305IU6%
Vitamin C 0.2mg0%
Calcium 72mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.