⅔cupartisan bread (whole wheat boule, sourdough, focaccia, ciabatta, or a baguette) ripped into small ¼" pieces
Preheat the oven to 375ºF. Place the torn pieces of bread on a rimmed baking sheet, then toss with olive oil and kosher salt. Bake for 7 minutes, or until crispy and golden brown. Set aside until it's time to serve the salad.
Brussels Sprouts Salad
Place the shredded brussels sprouts in a large serving bowl. (See recipe notes for instructions on preparing and shaving brussels sprouts).
Pour the Caesar salad dressing over top of the brussels sprouts, then toss thoroughly to coat. Add the shaved parmesan cheese, then toss again.
If serving immediately, add the croutons and toss one final time.
How to prepare brussels sprouts:
Trim off the ends of each sprout and discard any outer leaves that are bruised or discolored.
How to shave brussels sprouts:
With a food processor: Drop the sprouts into the bowl of a food processor and use the slicing attachment to chop into small pieces.
With a mandoline: Shred the whole brussels sprouts individually on a mandoline set to ⅛”.
With a knife: Slice each sprout in half, from top to bottom, cutting through the core. Place the sprouts cut side down on a cutting board, then use a sharp knife to thinly slice into ribbons.