Shaved Brussels Sprouts Caesar Salad

Thanksgiving is just around the corner and I am always looking for new recipes to serve at my holiday dinner to change things up! After many years of serving roasted brussels sprouts, I think I’ve finally discovered the perfect iteration of this dish! My new Shaved Brussels Sprouts Caesar Salad features fresh, thinly sliced sprouts that are tossed with pancetta, breadcrumbs and fresh asiago then drizzled with Marzetti® Tastefully Dressed Asiago Caesar with Black Garlic Dressing. The combination of these fresh ingredients mixed with the Asiago Caesar makes for an explosion of flavor. The Marzetti® Tastefully Dressed™ Asiago Caesar with Black Garlic Dressing has a UV-Blocking label that allows the shelf-stable dressing to have very few preservatives. I am someone who usually home-makes my own dressing, but Caesar can be very time-consuming. I am so glad that I finally found a store-bought version that I love! This dressing is rich in flavor with the fresh asiago and black garlic combination and pairs perfectly with the pancetta. The breadcrumbs give this salad a really nice texture. I have a feeling my whole family is going to really enjoy this new Thanksgiving side dish! You can find where to purchase Marzetti’s® new line of Tastefully Dressed™ Dressings here so make sure to check them out!!  

thank you Marzetti® for sponsoring this post

Brussels Sprout Caesar Salad

  • Prep Time: 15m
  • Cook Time: 5m
  • Total Time: 20m
  • Serves: 4


  • 1/3 c Marzetti® Tastefully Dressed™ Asiago Caesar with Black Garlic Dressing
  • 1 lb brussels sprouts, thinly sliced
  • 4 oz pancetta, finely chopped
  • 2 slices sourdough bread, ground into breadcrumbs, about 1 cup
  • 1 c asiago cheese, grated


  1. Heat a nonstick skillet over medium heat with the pancetta. Cook until the pancetta is crispy, about 8- 10 minutes. When the pancetta is done, remove with a slotted spoon right onto the sliced brussels sprouts. This will help to soften the sprouts.
  2. In the same pan that the pancetta was cooked in, add in the breadcrumbs. Cook the breadcrumbs in the remaining pancetta fat until the breadcrumbs turn golden brown. You want to toss them as they cook for about 4-6 minutes. If you are not constantly stirring, they will burn. Remove the breadcrumbs when done and add them to the brussels sprout mixture. Save about ¼ cup of the breadcrumbs to top the salad with at the end.
  3. Add the asiago cheese to the salad and toss everything together. Drizzle the Marzetti® Tastefully Dressed™ Asiago Caesar with Black Garlic Dressing and toss again.
  4. Taste the salad to adjust any necessary seasonings. Serve with extra grated asiago and the remaining breadcrumbs. Enjoy!

xo, Rachel

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