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!
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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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Have fun cooking and… bon appétit! 🙂