RECIPES
Winter greens salad with gorgonzola and walnuts
By Miele
10 minutes
Preparation time
10 minutes
Cooking time
6
INGREDIENTS
Winter greens salad
200 g green beans, trimmed
200 g Brussels sprouts, trimmed and halved
1 cup thinly shaved green cabbage
60 g baby spinach
2 spring onions, sliced thinly
2 large silverbeet or kale leaves, stems removed, leaves roughly torn
Toasted walnuts
50 g (½ cup) walnuts
Mint dressing
2 garlic crushed, crushed
80 ml (⅓ cup) olive oil
1 tbsp white wine vinegar
1 tsp dried tarragon
2 tbsp chopped mint leaves
Salt and pepper to taste
To serve
100 g Gorgonzola cheese
METHOD
Winter greens salad
- Place the beans and Brussels sprouts in a perforated steam container and Steam at 100°C for 3 minutes. Once cooked, refresh in cold water and drain. Place on paper towels to remove excess moisture.
- Place all salad ingredients together in a bowl.
Toasted walnuts
- Place the walnuts on an universal, place into oven on shelf level 2 on Fan Plus at 160°C. Toast for 8 minutes, or until lightly browned.
Mint dressing
- Whisk all ingredients together in a bowl and season.
- Pour the dressing over the vegetables and toss gently until well coated.
To serve
- Transfer salad to a serving bowl and top with toasted walnuts and gorgonzola.
Miele
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