This topic contains 1 reply, has 1 voice, and was last updated by mos September 4, 2016 at 7:50 pm.

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    Brussels Sprouts Salad
    1 lb brussels sprouts
    2 tsp vegetable oil
    1/4 red onion
    3 tbs buttermilk
    1 tbs cider vinegar
    fine sea salt
    freshly ground black pepper
    Heat a grill to medium or medium-low heat.
    Meanwhile, trim the brussels sprouts. Put them in a bowl, drizzle with the oil, and toss them to coat them thoroughly. Sprinkle with salt to taste and toss to coat.

    Set the sprouts on the grill, cover, and cook until grill marks form, 8 to 10 min. Turn the sprouts over, cover, and cook until grill marks form on the other side of the sprouts and they’re tender to the bite, 8 to 10 min. Transfer to a cutting board and let cool slightly.
    While the sprouts cook, cut the onion to thin slices, rinse with cold water, pat thoroughly dry, and set aside.

    Whisk the buttermilk and cider vinegar together. Season to taste with salt and pepper.

    Cut the grilled brussels sprouts into lengthwise quarters. Put in a salad bowl with the onion and drizzle with the dressing. Serves 4-6

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