Lukewarm Brussels Sprouts Salad with Crispy Chorizo and Roasted Almonds

Separating Brussels sprouts into individual leaves takes patience, but it produces a tender salad with plenty of crisp edges. Spicy chorizo, roasted almonds, garlic, and a splash of vinegar balance the sprouts with richness, crunch, and acidity.

Ingredients

• Brussels sprouts, trimmed and separated into leaves
• Chorizo, thinly sliced or diced
• Whole or roughly chopped almonds
• Olive oil
• Garlic, thinly sliced
• Fresh thyme leaves
• Sherry vinegar or red wine vinegar
• Salt and freshly ground black pepper

Preparation

1. Toast the almonds in a dry pan over medium heat until golden and fragrant. Set them aside to cool, then chop them roughly if using whole almonds.
2. Cook the chorizo in a wide frying pan until crisp and its flavorful oil has rendered. Transfer the chorizo to a plate.
3. Add a little olive oil to the pan if needed. Briefly cook the garlic and thyme without allowing the garlic to burn.
4. Add the Brussels sprout leaves and season with salt and pepper. Sauté until the leaves are tender but retain some bite, with lightly browned edges.
5. Remove the pan from the heat. Toss the warm sprouts with vinegar, toasted almonds, and crispy chorizo.
6. Taste and adjust the seasoning, adding more vinegar if the salad needs brightness. Serve lukewarm.

Notes

The time-consuming step is separating the sprouts into leaves. Cutting away the base a little at a time helps release them. Small inner cores that cannot be separated may be sliced thinly and cooked with the leaves.

Keep the cooking brief so the Brussels sprouts remain green and pleasantly firm. The vinegar should be added at the end, where its acidity can cut through the richness of the chorizo.