• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup chopped fresh NZ walnuts

  2. 350g very fresh smallish firm Brussels sprouts

  3. 2 oranges or tangelos

  4. 2 Tbsp walnut oil, plus extra for drizzling

  5. 2 Tbsp orange or tangelo juice

  6. 1/4 tsp salt

  7. 1/4 tsp mustard

  8. 120g soft goat's cheese, sliced

Instructions Jump to Ingredients ↑

  1. Brussels sprout salad with goat’s cheese, orange & walnuts Put walnuts in a small frying pan over low heat. Toast until lightly browned, tossing often (don’t leave pan unattended or the walnuts may burn). Cool.

  2. Trim Brussels sprouts and slice reasonably finely. Drop sliced sprouts into gently boiling salted water and blanch for 2 minutes, no more. Drain in a sieve, cool with cold tap water. Keeping sprouts in the sieve, plunge them into a bowl of icy cold water to halt cooking and keep them crisp. After 3-4 minutes, drain the sprouts again, then spread them out to dry.

  3. Peel the oranges or tangelos, removing all white pith. Cut into segments with a serrated knife, cutting in between the membrane. Squeeze juice from membrane and reserve 2 Tbsp for dressing (I drink the rest). Mix together walnut oil, orange juice, salt, freshly ground black pepper to taste and mustard. Put sprouts in a serving bowl, pour dressing over and toss well to coat.

  4. Arrange the Brussels sprouts on serving plates. Top with the orange segments and sliced goat’s cheese. Drizzle with a little more walnut oil, then scatter with toasted walnuts. Serve salad immediately.

  5. Cook's tip - You could change a sprout-hater into a sprout-lover with this unusual salad of lightly blanched sprout leaves tossed with walnut oil and orange juice dressing, then topped with sliced oranges, goat’s cheese and toasted walnuts.

  6. - Walnut oil is an integral part of the salad, giving it a nutty toasty intensity. Nut oils can go rancid quickly, especially if they are exposed to light and warmth, so purchase yours carefully – don’t buy a bottle that is displayed in sunlight, especially if it is in a clear glass bottle (it should be packaged in dark glass or a can). And plan to use it up quickly – walnut oil is also delicious in salads with lentils and pulses, with dukkah as a dip for crusty bread, or drizzled over pan-fried fish.

  7. From Taste magazine, May 2011.


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