Food recipes
Brussels Sprout, Blue Cheese, And Glazed Pecan Salad Recipe
Brussels Sprout, Blue Cheese, And Glazed Pecan Salad Recipe Ingredients: oil, olive, salad or cooking vinegar, red wine sugars, granulated brussels sprouts, raw cheese, blue Directions: Whisk first 3 ingredients in me...
Brussels Sprout, Blue Cheese, And Glazed Pecan Salad Recipe
Ingredients:
oil, olive, salad or cooking
vinegar, red wine
sugars, granulated
brussels sprouts, raw
cheese, blue
Directions:
Whisk first 3 ingredients in medium bowl to blend.
Season vinaigrette to taste with salt and pepper.
Cook brussels sprouts in large pot of boiling salted water till crisp-tender, about 8 min.
Drain.
Transfer to bowl of ice water to cold.
Drain well; pat dry.
Cut brussels sprouts in half lengthwise and place in large bowl.
(Vinaigrette and brussels sprouts can be prepared 1 day ahead.
Cover separately; chill.
Bring both to room temperature; rewhisk vinaigrette before continuing.)
Toss brussels sprouts with sufficient vinaigrette to coat.
Transfer to deep platter; spoon any remaining vinaigrette over.
Sprinkle with blue cheese and Glazed Pecans.
This recipe yields 20 servings.
Ingredients:
oil, olive, salad or cooking
vinegar, red wine
sugars, granulated
brussels sprouts, raw
cheese, blue
Directions:
Whisk first 3 ingredients in medium bowl to blend.
Season vinaigrette to taste with salt and pepper.
Cook brussels sprouts in large pot of boiling salted water till crisp-tender, about 8 min.
Drain.
Transfer to bowl of ice water to cold.
Drain well; pat dry.
Cut brussels sprouts in half lengthwise and place in large bowl.
(Vinaigrette and brussels sprouts can be prepared 1 day ahead.
Cover separately; chill.
Bring both to room temperature; rewhisk vinaigrette before continuing.)
Toss brussels sprouts with sufficient vinaigrette to coat.
Transfer to deep platter; spoon any remaining vinaigrette over.
Sprinkle with blue cheese and Glazed Pecans.
This recipe yields 20 servings.