THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING PORTFOLIO
May 7, 2018
Warm Chorizo, Walnut and Brussel Sprout Salad
500 g Brussel sprouts, cut in half
200 g good quality chorizo sausage, sliced thinly and then cut in half
1 cup walnuts
1 bag mixed salad greens
For the dressing
3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
½ teaspoon Himalayan salt
1 teaspoon Dijon mustard
1 clove of garlic, crushed
Good grind of black pepper
Preheat the oven to 200ºC.
On a roasting tray place the Brussel sprouts and chorizo.
Drizzle with a little olive oil, salt and pepper and mix well.
Place in the oven to roast for 15 minutes.
In the final 5 minutes, add the walnuts to the tray.
Remove from the oven and allow to cool while you make the dressing.
Add all the dressing ingredient to a bowl and whisk together until emulsified.
To assemble the salad, start with the greens then arrange the sprouts, walnuts and chorizo around the plate.
Finally drizzle the whole salad with the dressing.
Serve slightly warm.
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