Brussels sprouts salad with gorgonzola and figs

Singlemade: Brussels sprouts salad with gorgonzola and figs

I love salads, but they’re much more than lettuce! Especially in autumn and winter I like to change things up. Lettuce is often too expensive then and goes off really quickly. This time of the year there are plenty of alternatives around, such as all kinds of cabbage! One of my favorite salad-appropriate-cabbages is the pride of Belgium: Brussels sprouts.

And as the fig season is in full swing, we’re throwing in a few fresh figs. And for good measure, we’ll let some blue gorgonzola cheese melt over the sprouts. Delicious!

Don’t feel like a salad and need something a bit heavier? Try the Mash of Brussels sprouts with cutlet and mustard sauce!

Singlemade: Brussels sprouts salad with gorgonzola and figs

Print Recipe
Brussels sprouts salad with gorgonzola and figs
Brussels sprouts salad with gorgonzola and figs
Course Lunch
Prep Time 10 min
Servings
Course Lunch
Prep Time 10 min
Servings
Brussels sprouts salad with gorgonzola and figs
Instructions
  1. Clean the sprouts by cutting off a slither off the bud and removing the outer leaves. Make sure you’re left with a nice marble. Cut them into halves. Big ones you can cut into quarters.
  2. Add the sprouts to a deep plate and pour 1 tablespoon of water over them. Cover with some microwave-proof plastic foil (or cover with a turned-over plate). Cook in the microwave oven for 4 minutes on the highest setting.**
  3. Meanwhile, carefully rinse the figs and dry them.
  4. Take out the plate from the microwave oven and remove the foil. Watch out for the hot steam!
  5. Pour out any leftover cooking moisture and tear up the gorgonzola over the sprouts.
  6. Then cut the figs into quarters over the plate.
  7. Season to taste with a lot of pepper and little salt and sprinkle with a tablespoon of honey. Done!
Recipe Notes

* Don’t like blue cheese? Choose another kind! Camembert, goat’s cheese… anything you like!

** Don’t have a microwave oven? You can always boil or steam the sprouts, but it’ll take longer. They should be done in about 8 minutes.


Input Singlemade test panel

Valerie tested and approved this salad! Quick and easy. Valerie’s tip is: Get it while it’s hot! The gorgonzola is at its best as it’s melting over the sprouts! 🙂
Another one of Valerie’s top tips: Ripe figs are best, they’re nice and sweet!

My mom tested this one as well and she made a double serving. She got a bundle of sprouts, adding up to about 750 grams, and netting about 500 grams of cleaned ones. It took twice as long to cook, but to be fair, she did forget to cut them into halves :-p.
Maurice was lucky enough to join my mother at the dinner table, and I quote: “a plethora of honest flavours! A most successful experiment with enthusiastic after effects (referring to the slight laxative effect of figs and sprouts :-p).”
Tip: If you like a softer, creamier cheese like my mother, you can go for a gorgonzola with mozzarella!


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Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

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