I thought I couldn't love anything more than a caprese salad but I was wrong.…
Bring on the sprouts! (sorry, I couldn’t resist being cheesy—especially with this recipe). But seriously, bring ’em on because this Brussels sprouts salad couldn’t be more delicious if it tried!
This salad, served warm, is seasoned with both fresh ground black pepper and red pepper flakes, parmesan, and Pecorino Romano cheeses in a perfectly balanced vinaigrette. Then topped with salty, crispy prosciutto croutons that have been roasted in the oven. To finish, I added shaved parmesan, a little more black pepper, some toasted sunflower seeds, and a squeeze of fresh lemon.
what is “Cacio e pepe”?
According to Wikipedia, Cacio e pepe is a pasta dish from modern Roman cuisine. Cacio e pepe means “cheese and pepper” in several central Italian dialects.
Also, fun fact, the second “c” in “Cacio” is pronounced as a “ch”, so it sounds like “kah-cheeoh eh peh-peh. I had to have google say it to me a couple of times because I was constantly botching the pronunciation.
how to make Cacio e pepe Brussels sprouts salad
Follow the steps below for this easy salad, great for lunch or dinner!
- Roast prosciutto for 10-15 minutes. You can substitute with bacon or turkey bacon but it may take longer.
- Make the dressing by adding all of the ingredients to a jar, shake well, and put aside.
- Sauté the black and red pepper flakes in olive oil for 30 seconds to a minute. Use more or less red pepper flakes, depending on how much heat you prefer.
- Add Brussels sprouts and salt. Cook without stirring for 2 minutes.
- Add the dressing, mix, and cook for another minute or so. Note, only use enough to cover the sprouts. If you have extra, put it aside to use on future salads.
To serve, add the Brussels sprouts to a medium-sized bowl or small individual bowls. Crunch up the prosciutto and top the sprouts. Add toasted sesame seeds (or nut/seed of choice), shaved parmesan, more fresh ground black pepper, and a squeeze of lemon if desired.
how to shred Brussels sprouts
Shredding or shaving the brussels sprouts makes this salad extra delicious and easy to eat! You can buy shredded Brussels sprouts. Or, shred them in a food processor (use your “shred” tool or just throw them in the processor and pulse a couple of times). I normally do the latter which makes some pieces a little bigger than others but they’re still small enough to cook quickly.
Lastly, you can use a knife to cut them in strips. As long as the pieces are small, you’re good to go!
can you make this salad ahead of time?
You can prep this salad a few hours ahead of time to make things easier. Make the dressing and store it in the fridge. Bring it out 30 minutes before you plan to use it.
Shred the Brussels sprouts and store them in the fridge until you’re ready to sauté them. Also, you can cook the prosciutto ahead of time, put it aside, and then when you’re ready to serve, put it back in the oven for 2-3 minutes to crisp back up.
other salads you’ll enjoy:
- fearless ricotta and prosciutto pizza with an amazing honey rosemary drizzle
- grilled chicken Caesar salad pizza
- strawberry salad with chicken and champagne vinaigrette
- salad with apples and sweet sesame dressing
If you make this salad please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
4 servings per container
- Amount Per ServingCalories242
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Dietary Fiber 4g 16%
- Sugars 2.5g
- Protein 6.8g 14%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.