Raw sprout and walnut salad with Gorgonzola recipe

55 ratings

Seasonal Brussels sprouts are delicious eaten raw in this tasty, wintry salad. Mix creamy walnuts, fresh fine beans and rich Gorgonzola cheese with a drizzle of zesty dressing, which can be made up 2 days in advance. You can also try slicing the sprouts up to 6 hours before assembling and chill in iced water. See method

  • Serves 4
  • 19 mins to prepare and 1 min to cook
  • 212 calories / serving
  • Healthy

Ingredients

  • 100g (3 1/2oz) fine green beans
  • 250g (8oz) Brussels sprouts, sliced
  • 1 shallot, finely sliced into rings
  • 3 tbsp toasted walnuts, chopped
  • 3 tbsp Parmesan shavings
  • 50g (2oz) Gorgonzola
  • 2 lemons, zested and juiced
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp honey

Each serving contains

  • Energy

    880kj
    212kcal
    11%
  • Fat

    14g 20%
  • Saturates

    5g 25%
  • Sugars

    9g 10%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 10.8g Protein 10.6g Fibre 4g

Method

  1. Combine all the dressing ingredients in a glass jar with a fitted lid. Season to taste, and then shake well, until mixed. Set aside until needed. Blanch the beans in a pan of salted boiling water for 1 minute, and then drain and refresh in cold water.
  2. In a large bowl, combine the sliced Brussels sprouts, green beans, shallot rings, walnuts and Parmesan. Pour the dressing over the salad and toss to combine. Arrange the salad on four plates (or on a large serving platter). To serve, crumble over the Gorgonzola.

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