Gardening with Ciscoe ( www.ciscoe.com ) Recipes

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Brussels Sprout and Apple Salad with Blue Cheese and Walnut

  • 3/4 pound small brussels sprouts, quartered - through stem ends
  • 2-1/4 tsp sherry wine vinegar
  • 1-3/4 tsp mayonnaise
  • 3-1/4 TBLS olive oil
  • 1-3/4 large red apples, quartered, cored, cut into 1/2 inch pieces
  • 1/3 cup celery leaves, chopped
  • 3/4 cup crumbled blue cheese
  • 1/2 cup walnuts, toasted, coarsely chopped
  • Radicchio leaves

Steam brussels sprouts in batches until just tender, about 12 minutes. Transfer to colander; cool. Transfer to large bowl.

Mix vinegar and mayonnaise in small bowl. Gradually mix in oil. Season with salt and pepper. (Brussels sprouts and dressing can be made 1 day ahead. Cover; chill.)

Add apples and celery leaves to brussels sprouts. Add dressing; toss to combine. Mix in cheese and walnuts. Season with salt and pepper. Line large bowls with radicchio leaves. Add salad; serve.

Serves 6

From Pat

Don't forget to eat your Brussels Sprouts!  ~ Ciscoe