• Ingredients: 28
  • Serves: 20

Brussels sprout, blue cheese, and glazed-pecan salad with maytag blue cheese or danish blue cheese, crumbled, glazed pecans , coarsely chopped.


For vinaigrette

For salad

  • 2 cups water
  • 3 tbsps. red-wine vinegar
  • 2 tbsps. sugar
  • 1 tsp. salt
  • 1 medium red onion, halved lengthwise and thinly sliced crosswise
  • 2 hearts of romaine , torn into bite-size pcs.
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1 jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-thick strips
  • 2 jars marinated artichoke hearts, drained
  • 1 cup assorted brine-cured olives
  • 1 cup drained bottled peperoncini
  • 1/2 lb cherry tomatoes, halved

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.

    For this step you will need

  2. Step 2 Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain.

    For this step you will need

  3. Step 3 Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl.

    For this step you will need

  4. Step 4 Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over.