A bold and bright spin on the classic Caesar salad, the star-shaped croutons are optional but add a jolly spin.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 312 |
| Fat | 18.9g |
| Saturates | 1.9g |
| Protein | 7.8g |
| Carbs | 31g |
| Sugars | 4.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the brioche in a toaster and toast until golden. Cool on a wire rack and, using a star cookie cutter, cut out star-shaped croutons.
2
To make the dressing, combine the mayonnaise, lemon juice, anchovy fillets and garlic clove in a blender and blitz until smooth. Adjust the seasoning, if necessary, and set aside.
3
Peel the leaves of the Brussels sprouts and place in a serving dish.
4
Drizzle the Brussels sprouts leaves with the dressing, sprinkle with freshly ground black pepper and top with the croutons.
5
Serve immediately.
