A Christmassy salad with Brussels sprouts, bacon, cranberries, apple, walnuts, stilton truffles and a raspberry jam dressing. There, nearly all the ingredients in the first sentence.
What a salad. So many different flavours coming together to create an interesting mix that really gives your taste buds a workout. My taste testers agreed with my description of this dish. The first forkful might leave you wondering if you actually like it. However you will want to try a second, just to check. A third will follow, and after you’ve eaten half the salad you will come to the conclusion that well, you must like it since you’re well on your way to finishing it!
This was the first time I’ve ever tried raw Brussels sprouts. They aren’t like cooked ones at all. For me they taste a little like cabbage. Finely slice them (or use a mandolin) vertically to the stem, then fluff them up with your fingers to separate them. Wash them after chopping, in a colander, and let the water drain till they are almost dry. The cheese I chose is Stilton, but you can use any blue cheese you like. I decided to go for pretty versus practical, and made little truffles covered in sesame. Just shape the cheese into little balls and roll them in the seeds. This way anyone who hates blue cheese can just pick them out. If you all love it, and you want the faff-less option, crumble it over the top of the salad. But hey, it’s the holidays. A little faffing won’t hurt.