Brussels sprouts and Stilton recipe
information
Serve as a light lunch or supper dish with slices of crusty French bread.
ingredients
250 g (9 oz) Brussels sprouts, shredded
200 g (7 oz) can pimientos, drained and sliced
250 g (9 oz) Stilton cheese, diced
4 celery stalks, sliced
2 green dessert apples, cored and chopped
200 g (7 oz) can pimientos, drained and sliced
250 g (9 oz) Stilton cheese, diced
4 celery stalks, sliced
2 green dessert apples, cored and chopped
Dressing
6 tablespoons vegetable oil
2 tablespoons cider vinegar or white wine vinegar
1 teaspoon mustard powder
1 tablespoon snipped chives or spring onion tops
salt and freshly ground black pepper
2 tablespoons cider vinegar or white wine vinegar
1 teaspoon mustard powder
1 tablespoon snipped chives or spring onion tops
salt and freshly ground black pepper
method
1. Make the dressing: combine the oil, vinegar, mustard and 2 teaspoons of the chives in a screw-top jar. Season with salt and pepper, then shake well to mix.
2. Put the Brussels sprouts in a large bowl. Pour in half the dressing and toss to coat thoroughly. Set aside for 5 minutes.
3. Put the pimientos cheese, celery and apple into the bowl and toss in the remaining dressing until all the ingredients are thoroughly coated.
4. Serve at once, garnished with the remaining chives.
2. Put the Brussels sprouts in a large bowl. Pour in half the dressing and toss to coat thoroughly. Set aside for 5 minutes.
3. Put the pimientos cheese, celery and apple into the bowl and toss in the remaining dressing until all the ingredients are thoroughly coated.
4. Serve at once, garnished with the remaining chives.
serving amount
serves 4
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more information
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