Brussels Sprout Salad with Curry Dressing
⏳ Time
15 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
This salad is prepared by John Smith, the chef of popular American restaurants.
Ingredients
- Romaine lettuce - 4.2 oz
- Eel - 2.8 oz
- Brussels Sprouts - 2.8 oz
- Sunflower Seeds - 0.4 oz
- Dried parsnip - 0.1 oz
- Whole egg - 1 piece
- Curry - ½ spoons
- Dijon Mustard - ½ spoons
- Olive Oil - 1 fl oz
- Vegetable Oil - 1 fl oz
- Champagne Vinegar - ½ spoons
- Salt - to taste
Step by Step guide
Step 1
Add the cabbage to boiling salted water for 2-3 minutes, then transfer it to ice. Once cooled, cut the cabbage into quarters.
Step 2
Tear the romaine and lettuce by hand. Add the chopped cabbage to them.
Step 3
For the curry sauce, mix the egg yolk, Dijon mustard, olive oil, vegetable oil, vinegar, curry powder, and season with salt to taste.
Step 4
Dress the salad with curry sauce. Crush the parsley with your fingers to a powder and sprinkle it over the salad.
Step 5
Garnish the finished salad with toasted seeds.
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