Brussels-Bombay salad
For this salad, two main flavors, raw Brussels sprouts and curry croutons, make a surprisingly delicious combination.
3,798
40 min.
Easy
8 people
7 IngredientsLast modified on: March 16th 2025
For 8 people, you will need:
- 1
3 lb + 4.8 oz Brussels sprouts - 2
4 slices bread - 3
2.2 oz butter - 4
4 tablespoons curry powder - 5
3.5 oz cheese - 6
4 tablespoons herbs of your choice - 7
10 tablespoons french dressing (vinaigrette)
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 9 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
Stage 2 - 8 min.
Stage 3 - 1 min.
Finish with a sprinkling of 4 tablespoons curry powder, stir well and cook for a further 1 minute.
Leave to cool.
Leave to cool.
Stage 4 - 5 min.
Cut 3.5 oz cheese into small pieces. I'm using leftover 2 cheeses (Cantal and reblochon), but use whatever you have on hand.
Stage 5 - 1 min.
Pour the cheese and croutons into the bowl, add the chopped herbs...
Stage 6 - 1 min.
Remarks
Feel free to adjust the amount of curry to your taste, or add a little chilli or Tabasco sauce if you like.
Keeping: To be enjoyed during the day.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 370 RDI=140 % | 2,430 RDI=230 % | 270 RDI=40 % | 3,370 RDI=170 % | 14,130 RDI: 170 % |
| Per 100 g | 20 RDI=7 % | 110 RDI=10 % | 10 RDI=2 % | 160 RDI=8 % | 660 RDI: 8 % |
| Per person | 50 RDI=20 % | 300 RDI=30 % | 30 RDI=5 % | 420 RDI=20 % | 1,770 RDI: 20 % |
How much will it cost?
- For 8 people : 20.00 €
- Per person : 2.50 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Brussels sprouts
Like these other recipes: Winter vegetable soup, Chicken Brussels pie, Sautéed Green Vegetables in pan, Melt-in-the mouth meat and vegetables in a sealed casserole, Hearty leek and sprout soup, ... See them all 17
Cheese
Like these other recipes: Endive and cheese salad with croutons, Eggs in brioche nests, Grilled cheese, Winemaker's toast, Pan-fried cheese, egg and spinach toastie, ... See them all 30
Butter
Like these other recipes: Brioche dough, Avocado mousse with sorrel, Chestnut and hazelnut biscuits, Mussels marinière, Escalope cordon bleu, ... See them all 466
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Comtoise endive salad, Warm cauliflower salad with two cheeses, Tahitian salad, Cornouaillaise salad, Rice and purple-sprouting broccoli salad, ... See them all 68
Other recipes you may also like
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice,...February 21th 2011388 K 14.4 35 min.
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.December 5th 2010147 K4.8 2 hours 35 min.
Panettone
Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time...April 15th 2020144 K5 1 day 1 hour 20 min.
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...January 11th 2017183 K3.7 35 min.
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.August 1st 2018110 K 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.