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Bon Appétit

Brussels Sprout, Blue Cheese, and Glazed-Pecan Salad

4.0

(23)

Recipe information

  • Yield

    Makes 20 servings

Ingredients

2/3 cup olive oil
5 tablespoons red wine vinegar
3/4 teaspoon sugar
4 pounds brussels sprouts, trimmed
6 ounces Maytag blue cheese or Danish blue cheese, crumbled (about 1 1/2 cups)
Glazed Pecans , coarsely chopped

Preparation

  1. Step 1

    Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.

    Step 2

    Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. 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.)

    Step 3

    Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.

TagsSaladBrussels SproutVegetableBlue CheeseCheeseDairyPecanNutSideDinnerGluten FreeVegetarian5 Ingredients or FewerMake AheadSimmerBon Appétit
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