Perfect salad for a fall or winter season is this warm Brussels sprouts salad with blue cheese and a chestnut dressing
Course Main, Salad
Cuisine Dutch
Keyword blue cheese, Brussels sprouts, spelt
Diet vegetarian
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Servings 2people
Calories 983
Ingredients
250grBrussels Sproutsshaved in the foodprocessor or thinly sliced
1onionfinely diced
1cloveof garlicfinely diced
1tbspof fennel seeds
butter for baking
pepper/salt
50grhazelnutsroasted and chopped
100gramspelt
50gramblue cheeseI used Dana Blue
For the chestnut dressing
150grchestnut pureethe unsweetened one, mine contains only water and chestnut
200mldouble cream
1/2tspchili powder
1sprig of thymeleaves only
pepper
salt
Instructions
Cook the spelt according to instructions on the package. Drain and set aside.
Melt the butter in a large frying pan and sauté the onion, garlic, the fennel seeds and the shaved sprouts slowly until cooked to your liking. Season with salt and pepper.
Make the chestnut dressing by mixing the puree with the double cream and heat slowly. The chestnut needs some help breaking down, so I used a spoon to press it a bit into the cream and finish with mixing it with a stickblender to get rid of any lumps. You want a smooth cream.
Season to taste with pepper, salt, chili and thyme and serve separately with the salad.
For serving put the spelt into two plates, put the sprouts on top and sprinkle with the hazelnuts and blue cheese.