If you’re looking for a hearty salad with just four ingredient plus dressing, try this brussels sprouts salad. All you’ll need is brussels sprouts leaves, leaks, mushrooms and chorizo for the salad, and for the buttermilk dressing you’ll need, buttermilk, mayo, olive oil and freshly ground black pepper.
Doesn’t it look good?
As I mentioned, this is a hearty salad, the brussels sprout leaves require a lot of mastication, which in turn slows down the speed of consumption providing better digestion. You may know that it takes the brain 20 minutes for your brain to emit signals that you are full. If you eat more slowly, you will consume less calories and should be able to control your weight more successfully.
I must admit, I am not expert in eating slowly, but I do notice that it takes me much longer to eat a bowl of this delicious salad, compared to, let’s say, a bowl of mac and cheese, or even a caesar salad.
Brussels sprouts salad also keeps very well. Unlike most salads you can put this salad together and store it in the fridge in an air tight container for a few days and this salad will still be in great shape. Just store the buttermilk dressing in a separate container.
I still have a little left in the fridge, I plan on eating it for lunch – if Trevor doesn’t get to it first, of course!
Did I say that this salad can be served hot or cold? Served cold, it makes for a nice salad course, and served hot it’s an ideal entrée. You’ve just gotta love this salad, it’s so versatile.
You’re also going to love the dressing. It’s delightfully creamy and works so well with the salad ingredients.
I served this salad at my last girl’s night in. No shock, it was a hit, and I know they are eager to get their hands on the recipe. So here it is…
- 20 oz brussels sprouts
- 2 tbsp butter
- 2 leeks
- 8 oz baby bella mushrooms
- 6 oz chorizo (sliced)
- 1/2 cup buttermilk
- 1 cup mayo
- 1/4 cup extra virgin olive oil
- 1 tsp freshly ground black pepper
- Large skillet or fry pan
- Large mixing bowl
- Medium jug
- Prepare vegetables -
- - Trim brussels sprouts and remove leaves until you arrive at the heart of each sprout (save brussels sprout hearts for another dish). Wash brussels sprout leaves, drain and set aside in a colander.
- - Trim leeks, slice thinly and wash thoroughly.
- - Wash mushrooms and slice to medium thickness and set aside.
- Shake off excess water from brussels sprout leaves. Dab with a paper towel if necessary, the brussels sprout leaves should be as dry as possible.
- Tip brussels sprout leaves into a large mixing bowl and set aside
- Heat skillet or fry pan on high and add 1 tbsp of butter.
- Once butter is melted add leeks and sauté until leeks become translucent.
- Tip leeks into a bowl and set aside while you sauté mushrooms.
- Reheat large skillet or fry pan and add the other tbsp of butter.
- Once butter is melted add mushrooms and sauté until the mushrooms have completely absorbed the butter.
- Tip mushrooms on top of brussels sprout leaves, then add leaks and then the chorizo.
- Serve with salad tossed with dressing, or serve dressing separately (see images above)
- Place dressing ingredients into a jug, whisk thoroughly and serve.