Brussels sprouts Caesar salad with sardine croutons

This Monday, March 5, 2018, photo shows brussels sprouts Caesar salad with sardine croutons in Bethesda, Md. A fresh and healthy spin on a Caesar salad using Brussels sprouts instead of romaine, a little mayo instead of raw egg, sardines as croutons and no anchovy paste. (Melissa d'Arabian via AP)

Servings: 6

Start to finish: 20 minutes

1 pound Brussels sprouts, sliced or shredded (about 4 cups total)

1 small can (3.75 ounces) skinless, boneless sardines, drained and blotted dry with a paper towel

1 tablespoon flour

Olive oil in a mister


1 tablespoon mayonnaise

1 teaspoon Dijon mustard

3 tablespoons fresh lemon juice

1 teaspoon extra virgin olive oil

1 tablespoon grated Parmesan cheese

1/2 teaspoon finely minced fresh garlic

1/4 teaspoon freshly ground black pepper

1 ounce of Parmesan cheese (for shards)

Extra lemon and black pepper for serving, optional

Place shredded Brussels sprouts in a large salad bowl and set aside. Heat a small nonstick saute pan over medium-high heat. Gently dredge the sardines in the flour, lightly coating the sardines with the flour on both sides. (You may skip this step entirely, and just saute the patted sardines. Spray the pan with a light coating of olive oil and cook the sardines until lightly crusty and golden, about 3 minutes per side. Remove from heat and set aside.

Meanwhile, make the dressing: whisk all the dressing ingredients together in a small bowl. Spoon the dressing onto the shredded sprouts and toss to coat well. Top with sardines (serve whole or cut into cubes), a few shards of parmesan cheese and additional black pepper and serve with extra lemon wedges, if desired.

Nutrition information per serving: 122 calories; 56 calories from fat; 6 g fat (2 g saturated; 0 g trans fats); 31 mg cholesterol; 166 mg sodium; 9 g carbohydrate; 3 g fiber; 2 g sugar; 9 g protein.

Melissa d’Arabian, Associated Press