Cacio e pepe Brussels sprouts salad with crispy prosciutto croutons

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!

Cacio e pepe Brussels sprouts salad with crispy prosciutto croutons

5 from 5 votes

Recipe by Karen Lachman Course: Lunch, DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

8

minutes

Cooking time

15

minutes

Calories

242

kcal

This shredded brussels sprout salad has quickly become one of my favorites. It’s quick, delicious, and perfect for lunch or dinner. Shredded brussels sprouts, nutty Pecorino and parmesan cheese, crispy prosciutto, and toasted sunflower seeds, all tossed with a warm cheese & pepper vinaigrette that’s salty with a little kick. 

Ingredients

• 1.5 oz prosciutto (3 or 4 slices but feel free to add more because it’s so delicious)

• 1 bag (12 oz) Brussels sprouts (buy shredded or shred yourself using a food processor)

• 1 tbsp. olive oil

• 1/2 tsp. red pepper flakes

• 3/4 tsp. fresh cracked black pepper

• 1/2 tsp. Kosher or sea salt

• 2 tbsp. toasted sunflower seeds

• Cacio e pepe dressing

• 1/4 cup olive oil

• 1/4 cup Pecorino Romano cheese, grated

• 2 tbsp. parmesan cheese, grated plus some shaved for garnish

• 1/4 cup water

• 1 tbsp. fresh lemon juice (about 1/2 lemon)

• 1 tsp. Dijon mustard

• 3/4 tsp. Kosher or sea salt

• 3/4 tbsp. balsamic vinegar

• 1/2 tsp. fresh cracked black pepper

Directions

• Heat oven to 400° degrees. Lay the prosciutto slices on a baking sheet so they don’t overlap, curling the edges like a nest so they don’t get too brown. Bake until the slices start to shrivel and turn golden, 8-10 minutes. Flip and cook for 5 mins. more. Keep your eye on it, as the prosciutto can go from crisp to burned quickly. Put aside on cooling rack when done.
• Make the Cacio e pepe dressing by adding all ingredients to a jar; shake well and put aside.
• In a large skillet over medium heat, cook a tbsp. of olive oil, pepper, and red pepper flakes together until toasted, 30-seconds to a minute. Add the Brussels sprouts and cook, without stirring, until they begin to soften, about 2 minutes.
• Pour in enough of the Cacio e pepe dressing so all sprouts are coated (but not so much that they’re swimming—you don’t want them soggy). You may have extra which you can store and use for salad dressing. Mix, letting the heat absorb some of the dressing. Cook for 2 minutes and remove.
• To serve, add the Brussels sprouts to a bowl and top with crunched-up pieces of prosciutto, shaved parmesan cheese, toasted sesame seeds, fresh ground pepper, a squeeze of lemon if desired.

Recipe Video

Notes

• Nutrition facts based on using all of the dressing but you’ll probably only use about 1/2-3/4.

Did you make this recipe?

Tag @forkfreedom_ on Instagram and hashtag it #forkfreedom_

Like this recipe?

Follow us @forkfreedom on Pinterest

Did you make this recipe?

Like us on Facebook