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Recipe of: © Monsieur Cuisine

Brussels sprout salad with apple, walnuts and Parmesan

MC plus
4 portions
Easy
Ready in: 0:45 h
Preparation time: 15 min.
Created on: 05.10.2021
Last changes: 08.11.2021
  • 40 g Parmesan (32% fat)
  • 500 g Brussels sprouts
  • 1 red apple (e.g. Pink Lady, 120 g)
  • 4 tbsp white wine vinegar
  • 6 tbsp olive oil
  • ½ tsp sea salt or fleur de sel
  • 1 big pinch of pepper
  • 60 g walnuts

Nutrients

Per portion:

  • calorific value
    1524 kj / 364 kcal
  • protein: 11 g
  • carbohydrates: 9 g
  • fat: 31 g
Instruction
Preparation time
15 min.
Ready in
0:45 h
  1. Remove the rind from the Parmesan, and cut into 3-cm dice. Put the pieces into the blender jug and, with the measuring beaker in place, chop for 20 seconds/speed setting 10. If necessary, use the spatula to scrape down the inside of the blender jug and repeat the process. Then decant.
  2. Wash the Brussels sprouts and remove the ends and outer leaves. Wash the apple, cut into quarters and remove the core. Put the apple into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug.
  3. Add the sprouts to the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 7. If necessary, use the spatula to scrape down the inside of the blender jug and, with the measuring beaker in place, chop for another 4 seconds/speed setting 7.
  4. Add the white wine vinegar, the olive oil, ½ teaspoon of sea salt or fleur de sel and 1 big pinch of pepper and, with the measuring beaker in place, stir with the reverse button/5 minutes/speed setting 2. Decant the salad and allow to infuse for 30 minutes.
  5. Dry-fry the walnuts in a frying pan, and chop coarsely. Serve the salad, sprinkled with walnut pieces and Parmesan.

 

TIP

The white wine vinegar can be replace with cider vinegar.

 

 

Finished!

Bon appétit with Monsieur Cuisine