Lukewarm brussel sprouts salad with crispy chorizo ​​and roasted almonds - or: How the Brussels sprouts beat me

When I discovered the salad leafing through an American magazine, it had happened to me. Brussels sprouts as a salad? This will get me right away. One of my - I think - coolest recipes is the raw Brussels sprouts salad with apples, walnuts and pecorino. This will get you real Brussels spunk haters. A real blast recipe. Another winter salad recipe is of course the red cabbage salad with chorizo. Tell someone again that you can not eat a salad in winter!
The combination of the mild, gently braised Brussels sprouts, crispy chorizo ​​slices and crunchy toasted almonds is terrific, so much in advance. But the road to it is rocky ...

So I see the picture of this beautifully arranged salad on a delicate plate in this American glossy magazine , The roses are divided into their individual leaves and that looks quite magical. Unfortunately, what kind of work that did was not there and could not be guessed at all.

At this point I can only advise you with a clear conscience: cut the Brussels sprouts into small pieces or simply plan their meal on a kitchen grater. That certainly does not detract from the taste. But for heaven's sake do not stand in the kitchen with 750g brussels sprouts and cut it into individual leaflets. Do not do it!

It starts so harmlessly. Cut off the stalk, remove the outer leaflets, halve the cabbage and peel it off layer by layer. The first sprouts are awesome. Actually also completely relaxing, so to snip vegetables. In the pan, the chorizo ​​gently gurgles away and the scent is distributed in the kitchen.

Next Brussels sprouts. Cut off, pluck, halve, disassemble ... Oh, the chorizo ​​is ready. Sensation still 537 small Brussels sprout heads have to be broken into their leaves.

Brussels sprouts number 3, I'm getting nervous. Must take the chorizo ​​really out of the pan, otherwise it will be hard, not crispy.

Brussels sprouts number 4. I prefer the cooker again. This probably takes some time.

Brussels sprout number 5. I look at the clock. In one hour the daylight is gone, but I still want to take photos of the salad. So I prefer to put a tooth.

Brussels sprouts number 6. It takes so long. Do I swiftly swirl and just rasp the salad? But I want to be a role model and really offer something to my readers. And leaflets look cool, shredded salad I already had. So hold on.

Brussels sprouts number 7. A first drop of sweat trickles down my neck. What am I thinking?

Brussels sprout number 8. My pulse is rising. Is it really that late?

Brussels sprouts number 9. The man comes into the kitchen and asks if I'm still snipping. I'm blushing and hissing: You're welcome to help me, that's full of stupid work! The man voluntarily decides to move to the bed and leaves the kitchen for his own safety.

I'm using Brussels sprouts number 10. I hear the clock tick, take a deep breath. It's just Brussels sprouts. What I do is pure passion. For the enjoyment, for the food!

Brussels sprouts number 11. I give up. The sprouts have won. I am his victim, his servant. Stupid and broken, I cut up and break up the remaining Brussels sprouts. 35 minutes later I'm done. Burned out, leached out. Why did I do this to me?Hack him, shred him, whatever. He will taste. Actually, do not start picking unless you have wiped out all the kitchen cabinets, jogged and done everything else that keeps you from doing your thesis or other important duties. Or if you are one of the hardcore snappers who can "totally relax" while graciously splitting some greasy vegetables. Otherwise - just leave it. A well-intentioned advice from a long-suffering Brussels sprouts-in-one-leafless plucker.

The salad is really awesome otherwise - so skip the top Just part and dedicate yourself to this delicious dish. The preparation is not difficult and the result can look great as a lunch or appetizer. It really tastes lukewarm, so you should enjoy it right away.

Brussels sprouts salad with crispy chorizo ​​and roasted almonds

for about 2-4 servings, depending on your appetite


750 g brussels sprouts
50 g almonds with skin
175 g chorizo ​​
3 tbsp olive oil - 2 sprigs of thyme - 2 cloves of garlic - 1 tbsp balsamic vinegar or white wine vinegar - sea salt, freshly ground black pepper


Cut the stalk off the Brussels sprouts and remove the outer leaflets. Cut the Brussels sprouts into thin strips or plane them (see experience report above ...).

Place the almond kernels in a small saucepan without fat and roast on a medium heat until golden brown until they smell. Set aside, allow to cool slightly and chop roughly.

Peel the chorizo ​​and cut into very fine slices.
Heat a large pan over medium heat and add the chorizo ​​slices. Stir for 5-7 minutes with stirring until lightly browned and crispy. Then remove from the pan and drain on kitchen paper a little. Remove any remaining grease from the pan and wipe the pan dry with paper towels.

Put the olive oil in a clean pan and warm to medium temperature.
Pick the thyme leaves from the stems, peel the garlic and finely chop. Lightly fry both over a low heat.

Gradually add some brussels sprouts and sauté. Always move the finished leaves to the side and add more Brussels sprouts in the middle until it is completely processed. Possibly. add some olive oil if the pan gets too dry. Continue to gently simmer the cabbage for about 7-8 minutes while stirring until it softens and browns slightly.

Remove from the heat and stir in the vinegar. Season with sea salt and freshly ground black pepper. Mix the chorizo ​​with the cabbage.

Place the Brussels sprouts on a plate or a platter and sprinkle with the chopped almonds. Serve lukewarm.