Charred Brussels sprout salad with walnuts and Gorgonzola from How to Cook Everything Fast: A Better Way to Cook Great Food (page 126) by Mark Bittman

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Notes about this recipe

  • kevindavis on March 17, 2026

    Added some fried shallots for texture

  • dgiles on October 22, 2025

    FINALLY. The perfect Brussels sprout salad. Not wanting to make too much salad, I separately roasted about 10 halved sprouts. I ended up throwing them in the bowl, too, which gave a nice variety of texture to the salad. Do not skimp on the balsamic.

  • mharriman on February 07, 2019

    A nice change from our regular evening lettuce salad. I pulsed my Brussels sprouts, garlic, and olive oil too much for the mixture to be coarse, but the end result was still very, very good. The Gorgonzola added a wonderful sharp contrast that we loved. Next time I’ll be much more careful and only pulse briefly. On another note, we thought the toasted walnuts needed to be chopped rather than left whole. I’ll definitely repeat with these changes.

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