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Brussel Sprout Salad with Castello® Danish Blue Roulade 

Brussel Sprout Salad with Castello® Danish Blue Roulade 

4 servings

A fresh salad and a savoury treat go a long way, and that is what you get with this brussel sprout salad with apples and a blue cheese roulade on the side. The crispy filo dough perfectly complements the soft, baked blue cheese, and served with the crisp and fresh brussel sprouts with apple cider vinegar, you get a delicious and light meal.

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ingredients

For the pastry:

For the salad:

  • 4 - 5 brussels sprouts
  • 1 apple
  • 1 tbsp apple apple cider vinegar
  • 1 - 2 tbsp grapeseed oil or walnut oil
  • salt and freshly ground pepper

Optional:

  • cranberry sauce

preparation

1. Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out. Place a sheet on a work top, then brush it carefully with melted butter. Brush the next sheet and place on top of the first. Repeat the process, so the 5 sheets of pastry have become one layered rectangular.

2. Preheat the oven to 180°C (convection oven).

3. Now evenly place small slices of Danish Blue over the filo dough, then evenly sprinkle the chopped walnuts on top as well, roll it up into sausage-like form and cut into 2-centimetre slices, turn them on their side and place on a baking tray lined with baking parchment paper. Butter them generously on top.

4. Bake for 15 minutes or until golden brown

5. While in the oven make the salad.

6. Cut off the bottom root of the brussel sprouts, gently peel apart the little cabbage so you have all the cabbage leaves divided.

7. Cut the apple into small cubes, toss together with the raw brussel sprout leaves, oil, cider, salt and pepper.

8. Serve your roulade with the cabbage salad and left-over cranberry sauce [optional]

Tips & Tricks

Tips & Tricks

This is an easy recipe that does not require much preparation or work in the kitchen. Even though you can make do with picking the brussel sprout leaves apart, you can also cut them into very thin slices either with a knife or with a mandolin if they are too much for you, or you want to camouflage them for kids or picky guests.

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FAQs

  • How to cut brussel sprout for salad?

    Start by cutting the bottom root of the brussel sprout. Then you can take it apart, so you have the small cabbage leaves separately. You can also cut the brussel sprout into thin slices with a knife or a mandolin.

  • How to make brussel sprout salad?

    Our recipe for brussel sprout salad is very simple: mix brussel sprout leaves with small apple cubes, oil, apple cider vinegar, salt, and pepper and serve straight away.

  • Can you put raw brussel sprouts in a salad?

    Yes! Raw brussel sprout leaves are crispy and have a slightly bitter taste that goes very well with fruit – for example apple as we use in our recipe.

  • Can you make brussel sprout salad ahead of time?

    You can easily prepare your brussel sprout salad in advance, so it is ready to serve for dinner or when your guests arrive. If you make it hours in advance it might be a good idea to add a little lemon juice to the apple squares, so they do not turn brown. Remember to toss the salad before serving so it looks fresh and tempting.