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Shaved brussels sprout salad with blue cheese and crushed hazelnuts
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Serves: 4 as a side
50g whole hazelnuts
365g trimmed brussels sprouts
½ lemon, juice
3 tbsp extra virgin olive oil
½ tsp dijon mustard
½ tsp honey
150g stilton, crumbled
1. Preheat the oven to 190°C, gas mark 5. Spread the hazelnuts out on a baking sheet and toast in the oven for 6-8 minutes, until golden but not scorched. Allow to cool, then roughly chop.
2. Shred the trimmed sprouts as finely as possible, discarding the tougher ends. Transfer to a serving bowl. Combine the lemon juice, oil, mustard and honey; season. Pour over the sprouts and toss through, scrunching the sprouts together with your hands to tenderise. Toss through the chopped nuts and stilton to serve.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 1554kJ
This recipe was first published in Fri Dec 01 11:28:52 GMT 2017.