Shaved Brussels sprouts, walnuts and Gorgonzola cremificato salad

AT A GLANCE

  • Serves 6 people

  • 320 gm Brussels sprouts (about 15), trimmed, outer leaves discarded
  • 60 ml (1/3 cup) extra-virgin olive oil
  • 80 gm walnuts
  • 1 witlof, thinly sliced widthways
  • 1 ripe Williams pear, very thinly sliced
  • 1 golden shallot, shaved on a mandolin
  • ½ cup flat-leaf parsley, torn
  • Juice of 1 lemon
  • 100 gm Gorgonzola cremificato (see note), at room temperature
01   Thinly shave Brussels sprouts on a mandolin into a bowl of iced water to crisp (5 minutes), then drain and set aside.
02   Meanwhile, heat oil in a small frying pan over medium heat until hot, add walnuts and stir until just golden (2-3 minutes), pour into a cold heatproof bowl, set aside to cool, then coarsely chop.
03   Combine Brussels sprouts, witlof, pear, shallot and parsley in a bowl, add lemon juice and season to taste. Pour walnuts and oil over salad, add Gorgonzola, toss to combine, then transfer to a platter and serve.
Note Gorgonzola cremificato is available from Italian Food and other select Italian delicatessens; if it’s unavailable, substitute Gorgonzola dolcelatte or another very soft blue-vein cheese.

This recipe is from the May 2013 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY

Drinking Suggestion:

RED SPARKLING LAMBRUSCO. , suggested by MAX ALLEN

View Full Site