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Brussels Caesar

Whenever our team tries a dish for the first time, you best believe we’re all gossiping about it…

“Did you try that Brussels Caesar? OMG” 

“Yeah, I was literally SILENT for 20 minutes just devouring it!”

“The dressing…the chickpeas…I never want to eat anything else”

OKAY maybe that was all Mikayla because she loves this dish… It’s a dream-team array of ingredients: let’s start off with the base, Brussels sprouts, all shaved up so they’re a little easier to munch on. We added some shaved fennel and red onion in there too, because this is no run-of-the-mill Caesar salad, let us tell you. To doll this up we’ve created a nutritional yeast based “parm” crumble, complete with a Caesar dressing made with vegan mayo! Plant power, we love you. Chow time! 

What’s in your bag:

  • Your bowl 
  • “Parm” crumble
  • Vegan Caesar dressing
  • Herb roasted salmon (if you ordered it!)

What you’ll need from home:

  • Aluminum foil lined sheet tray (if you ordered the salmon!)

How to prep:

  1. Remove the ramekins of crumble and dressing.
  2. Drizzle your dressing all over, and toss, toss, toss!
  3. Sprinkle your crumble all over or as needed.
  4. Dig in! (Hint: this salad tastes best after it has sat for a couple minutes to soak up all the dressing!)

Total prep time: 2-10 minutes

That’s it! Dinner solved, dinner served. #weareWECO

The Salmon (if you ordered it!):

  1. Preheat the oven to 350F.
  2. Place the salmon on the aluminum foil-lined sheet tray. 
  3. Slide the tray in the oven for 5-6 minutes, ‘til the salmon is warmed through. Remove carefully. Add to your salad and enjoy!
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