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  • Shaved Brussels Sprouts With Red Pears and Buttermilk Dressing

    Sunday, May 20, 2012

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    There was a time when I was not a fan of Brussels sprouts…I mean I really despised them. Not really sure why, since I have always loved cabbage–even when I was a little kid (must be the Irish girl in me!). Roaming through a farmer’s market one day, I spotted a bunch of sprouts, still on the stalk. They were so beguiling in their earthy fresh package that I brought them home, covered them in olive oil, garlic, lemon juice, salt and pepper and roasted them in the oven. They smelled so delicious and looked so tempting–roasted and golden–that I hardly hesitated when I took the first bite…and learned to love this often avoided veg.

    That was a long time ago and Brussels sprouts have risen to the top of my favorite veggie list. We mostly eat them roasted, so I decided to change things up a bit by using them raw. This is not an unheard of approach to preparing Brussels sprouts…they are little cabbages after all (coleslaw anyone?). I added the pears to help cut some of the inherent bitterness of the raw sprouts, which worked nicely. I suspect that apple, or maybe even orange, might work as well.

     

    Shaved Brussels Sprouts With Buttermilk Dressing

     

    Once you get passed the tedium of ‘shaving’ the sprouts (I don’t have a Mandoline, so I use a very sharp knife), the recipe is quick and simple to prepare. If you do use the knife shaving method, I have found that coring the sprout makes for a much finer texture in the finished dish. You can easily make this recipe a day ahead (and is actually tastier if you do).

    © 2012 Nancy Granada Kindred Kitchen

    Shaved Brussels Sprouts With Red Pears and Buttermilk Dressing

    servings: 4 | time: about 25 minutes

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    ingredients:

    For the Dressing:
    8 ounces buttermilk
    1 tsp. herbs de Provence (dried)
    grated peel of 1 lemon
    2 TBSP. extra virgin olive oil
    1/2 tsp. salt
    1/4 tsp. white pepper
    1/8 tsp. nutmeg
    1 tsp. apple cider vinegar

     

    For the Salad:24 Brussels sprouts, cut in half, cored (simply cut a little ‘v’ notch where you see the core to remove it) and shaved into thin ribbons. (you can skip the coring step (especially if you have a Mandoline), I prefer the texture when cored)
    2 small ripe red pears with skin, cored and diced
    2/3 cup shaved asiago, pecorino, or Parmesan reggiano cheese (or a combination)

    directions:

    Make the Dressing:

    1. Combine all ingredients in bowl and set aside while you prepare rest of the recipe

     

    Make the Salad:

    1. Place the shaved sprouts and diced pears and in a large bowl
    2. Add the dressing and toss well to combine
    3. Allow to sit for at least 1/2 hour before serving or, even better, overnight
    4. Sprinkle with cheese and serve

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