Description
This Brussels Sprouts Salad Recipe has cooked chorizo, a satisfying crunch, mingling with the earthy goodness of shredded Brussels sprouts.
Ingredients
Scale
- 6 slices of cooked crispy chorizo
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 3 1/2 cups shredded Brussels sprouts
- 2 small scallions, chopped
- 2 hard-boiled eggs, grated
Instructions
- Prepare the Chorizo: Cook the chorizo until crispy. Once cooked, let it cool, and then chop it into bite-sized pieces.
- Make the Dijon Vinaigrette: In a small bowl, whisk together Dijon mustard and red wine vinegar. Slowly drizzle in olive oil while whisking continuously until the vinaigrette emulsifies. Season with salt and pepper to taste.
- Shred the Brussels Sprouts: Trim the ends of the Brussels sprouts and remove any outer leaves that are wilted. Shred the Brussels sprouts using a sharp knife or a food processor with a shredding attachment.
- Assemble the Salad: In a large salad bowl, combine the shredded Brussels sprouts, chopped scallions, and crispy chorizo pieces.
- Dress the Salad: Pour the Dijon vinaigrette over the salad and toss until everything is evenly coated. Adjust the dressing to your taste preference.
- Add Grated Eggs: Grate the hard-boiled eggs over the salad. The grated eggs will add a creamy texture and boost the overall richness of the dish.
- Enjoy: Toss the salad one more time just before serving to ensure all the flavors are well combined. Serve immediately and enjoy this delightful combination of crispy chorizo, hearty Brussels sprouts, and zesty Dijon vinaigrette!
Notes
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Fresh Brussels Sprouts:
- Start with fresh Brussels sprouts. Look for ones that are firm, without wilted leaves. The freshness of the main ingredient contributes significantly to the overall taste.
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Shave or Shred Thinly:
- Whether you're using a knife or a mandoline slicer, aim to shave or shred the Brussels sprouts thinly. This ensures a delicate texture that absorbs the flavors of the dressing more effectively.
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Massage the Greens:
- After shredding the Brussels sprouts, consider massaging them gently. This helps to break down the cell walls slightly, making the sprouts more tender and palatable.
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Crispy Chorizo Technique:
- For the crispy chorizo, cook it until it's truly crispy. Let it cool before chopping into bite-sized pieces. The crispiness adds a satisfying contrast to the salad.
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Emulsify the Vinaigrette:
- When making the Dijon vinaigrette, slowly drizzle in the olive oil while whisking continuously. This emulsification process creates a smooth and well-blended dressing.
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Season Throughout:
- Season each component of the salad separately before combining. Season the Brussels sprouts, chorizo, and dressing individually to ensure that every bite is well-flavored.
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Dress Just Before Serving:
- If possible, dress the salad just before serving. This helps to maintain the crispness of the Brussels sprouts and prevents them from becoming too soggy.
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Add Creaminess with Eggs or Cheese:
- Grating hard-boiled eggs over the salad not only adds a creamy texture but also enhances the richness. Alternatively, consider adding crumbled cheese like feta or goat cheese for added creaminess.
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Texture Variety:
- Include a variety of textures by adding ingredients like nuts (e.g., toasted almonds or pecans) for crunch or fruits (e.g., apples or pomegranate seeds) for a burst of freshness.
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Balance Flavors:
- Aim for a well-balanced flavor profile. The savory chorizo, the earthiness of Brussels sprouts, the zesty Dijon vinaigrette, and any additional ingredients should complement each other.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
