Jamie Oliver Brussel Sprouts Caesar

This Jamie Oliver Brussel Sprouts Caesar is a fresh, modern twist on the classic Caesar salad, packed with bold flavour and vibrant textures. The creamy yoghurt-based dressing pairs perfectly with sweet, charred Brussels sprouts and crispy garlic-Parmesan croutons. I made this for a light dinner with friends, and we were all surprised by how satisfying and delicious it turned out. (inspired by Jamie Oliver)

Ingredients Needed

For the Dressing:

• 50g (½ cup) Parmesan cheese, plus extra for serving
• Zest of ½ a lemon
• Juice of 1 lemon
• 3 tablespoons Greek-style yoghurt
• 1 small handful soft herbs (basil, flat-leaf parsley, dill)
• ½ teaspoon Worcestershire sauce
• 2 tablespoons extra virgin olive oil
• 3 anchovies in oil (optional)

For the Salad:

• 500g (1 lb) Brussels sprouts

For the Croutons:

• 2 thick slices stale bread
• 1 garlic clove
• Olive oil, for cooking
• Extra Parmesan, for finishing

How To Make Jamie Oliver Brussel Sprouts Caesar

Make the Dressing:

Start by making the creamy Caesar-style dressing. Grate most of the Parmesan into a blender, then add the zest of half a lemon and the juice of the whole lemon. Scoop in the Greek yoghurt, toss in your chosen soft herbs, add Worcestershire sauce, extra virgin olive oil, and anchovies if you’re using them. Blitz until completely smooth. Pour the dressing into a large salad serving bowl and set aside.

Cook the Sprouts:

Trim the ends off your Brussels sprouts. Halve about half of them, and place them cut-side down in a hot, dry pan—don’t move them until they’re golden and nicely charred. This gives the sprouts a smoky, almost meaty flavour. Meanwhile, finely slice the rest of the raw sprouts. These go straight into the bowl on top of your dressing for that crunchy, fresh contrast. Add the blistered, warm sprouts on top.

Make the Croutons:

Dice your stale bread into little cubes (about 1cm or ½ inch). Toast them in the same pan over medium heat. Once golden, make a little space in the centre, grate in the garlic, and drizzle over a bit of olive oil. Gently toss everything so the garlic gets evenly distributed.

Add the Cheese:

Grate over the remaining Parmesan right into the pan of croutons. Drizzle with a little more olive oil and toss until the cheese just starts to melt and crisp up around the bread.

Serve the Salad:

Scatter those cheesy, garlicky croutons over your Brussels sprouts in the bowl. Toss the whole salad gently to coat everything in that creamy dressing. Finish with extra Parmesan shavings and serve right away while the croutons are still crunchy.

Why I Love This Recipe

I made this Jamie Oliver Brussel Sprouts Caesar on a whim after a long workday, and it instantly became one of my go-to weeknight recipes. It’s clever, quick, and really delivers on flavour without needing fancy ingredients. The mix of textures is what I love most—creamy, crispy, charred, and fresh all in one bite.

Recipe Tips

• Perfect Dressing: Taste and tweak your dressing as needed—more lemon if you like it tangy, more cheese if you’re craving umami.
• Crispy Sprouts: Don’t crowd the pan when charring sprouts or they’ll steam instead of crisp.
• Anchovy Tip: Even if you’re hesitant, try the anchovies—they add depth without being fishy.
• Bread Tip: Day-old sourdough or crusty bread works best for croutons.
• Make It a Meal: Add a soft-boiled egg or grilled chicken for a heartier version.

How To Store This Jamie Oliver Brussel Sprouts Caesar

In the Fridge:

Store any leftovers in an airtight container. The salad will soften but stay tasty for up to 2 days.

In the Freezer:

Not recommended—this salad doesn’t freeze well due to the fresh herbs, yoghurt, and croutons.

Nutrition Facts (per serving)

• Calories: 150
• Carbs: 8.6g
• Protein: 7g
• Fat: 10.6g
• Sugar: 2.8g
• Fibre: 3.2g
• Sodium: 260mg (approximate)

Let’s Answer a Few Questions!

Can I make this salad vegan?
Totally! Skip the anchovies and Parmesan—use a vegan cheese alternative and dairy-free yoghurt.

What herbs work best in the dressing?
Parsley, dill, and basil are lovely, but you can also try tarragon or chives for a twist.

Can I roast the Brussels sprouts instead of pan-frying?
Yes, roast them at 200°C (400°F) for 20–25 minutes for similar char and texture.

Is it okay to use fresh bread for croutons?
Yes, but stale bread toasts up crunchier and holds its shape better in the salad.

Does this keep well for lunchboxes?
Only if kept separate—store the dressing and croutons apart and toss everything together just before eating.

Try More Recipes:

• Jamie Oliver Aubergine Salad
• Jamie Oliver Roast Carrot & Goat’s Cheese Salad
• Jamie Oliver 5 Ingredients Pomegranate Salad
• Jamie Oliver Kimchi Coleslaw