Browse All Recipes

Shaved Brussels sprouts, walnuts and Gorgonzola cremificato salad

Australian Gourmet Traveller recipe for shaved Brussels sprouts, walnuts and Gorgonzola cremificato salad.

By Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
Shaved Brussels sprouts, walnuts and Gorgonzola cremificato salad
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.


  • 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


  • 1
    Thinly shave Brussels sprouts on a mandolin into a bowl of iced water to crisp (5 minutes), then drain and set aside.
  • 2
    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.
  • 3
    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.
Drink Suggestion: Red sparkling lambrusco. Drink suggestion by Max Allen

  • undefined: Lisa Featherby