by WinnieAb
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WinnieAb's Notes:
1 bulb fennel, trimmed, cleaned, and sliced thin Ask a question about this ingredient
1 pound Brussels sprouts Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 head radicchio, trimmed and chopped Ask a question about this ingredient
2/3 cups walnuts, pan toasted Ask a question about this ingredient
1/2 cup bleu cheese, crumbled Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
2 tablespoons balsamic vinegar Ask a question about this ingredient
Trim Brussels sprouts and make an “x” in the bottom of each.
Ask a question about this stepBring a pot of water to boil and add Brussels sprouts. Boil for 5 minutes, and then drain. Chop Brussels sprouts.
Ask a question about this stepIn a cast iron skillet, heat the olive oil. Add chopped Brussels sprouts and radicchio and sauté for several minutes.
Ask a question about this stepRemove from heat and add to the fennel in a large serving dish. Add nuts, mix well, and then top with the crumbled cheese. Dress with olive oil and vinegar. Season with course sea salt and ground black pepper to taste.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
