Belgian Brussels sprout salad

Name: Belgian Brussels sprout salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Brussels sprouts; 7-10 Tbsp Salt; 2 pink grapefruit; 3 Oranges; 2 TABLESPOONS Fruit vinegar; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 7-10 Tbsp some salad leaves; 2 Onions; 2 TABLESPOONS mayonnaise; 150 g Skimmed milk yoghurt; 7-10 Tbsp Curry; 40 g Almonds; 7-10 Tbsp coarse pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Brussels sprouts
7-10 Tbsp Salt
2 pink grapefruit
3 Oranges
2 TABLESPOONS Fruit vinegar
7-10 Tbsp white pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
7-10 Tbsp some salad leaves
2 Onions
2 TABLESPOONS mayonnaise
150 g Skimmed milk yoghurt
7-10 Tbsp Curry
40 g Almonds
7-10 Tbsp coarse pepper

Directions

1
Clean, wash and slice the Brussels sprouts. Steam in boiling salted water for about 12 minutes. Then drain. In the meantime, wash and peel the citrus fruits so that the white skin is completely removed. Cut out the flesh of the grapefruit between the parting skins. Squeeze the juice out of the remaining fruit and mix with the vinegar. Season with salt, pepper and some sugar. Whip the oil into it. Cut oranges into thin slices. Wash the lettuce leaves, dab dry and place them on a plate. Turn prepared ingredients carefully in the vinaigrette and arrange on the salad. For the sauce, peel and finely dice the onions. Mix mayonnaise, yoghurt and onion. Season with salt, white pepper, sugar and some curry. Chop the almonds coarsely. Pour some sauce, almonds and coarse pepper over the salad. The rest of the sauce extra is enough
2
Tableware: Siebers Präsente
3
Sauce boat: glass cook