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Shaved Brussels sprouts, walnuts and Gorgonzola cremificato salad


You'll need

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

Method

  • 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.

Gorgonzola cremificato is a blue cow’s milk cheese that’s mild, sweet and creamy. It’s great for salads, as it melts at room temperature and melts into the dressing, creating a wonderful creamy finish.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Red sparkling lambrusco.

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