cookShaved Brussels sprouts, walnuts & Gorgonzola cremificato Salad

From: gourmettraveller.com.au
SERVES 6

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

Thinly shave Brussels sprouts on a mandolin into a bowl of iced water to crisp (5 minutes), then drain and set aside.

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.

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.

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