Search form

Donate Today


Shaved Brussels Sprouts with Red Pears & Buttermilk Dressing

Nancy Granada from Vancouver, WA.

Episode: KCTS 9 Cooks on the Side

Cook's Note: Once you get past 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).

serves 4

Ingredients for Buttermilk Dressing

  • 8 ounces buttermilk
  • 1 teaspoon herbes de Provence (dried)
  • grated peel of 1 lemon
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon nutmeg
  • 1 teaspoon apple cider vinegar

Ingredients for Salad

  • 24 Brussel sprouts
  • 2 small ripe red pears with skin, cored and diced
  • 2/3 cup shaved Asiago, Pecorino, or Parmigiano-Reggiano cheese (or a combination)


Make the dressing first. Combine all ingredients in bowl and set aside while you prepare the sprouts.

Cut Brussels sprouts in half and core. You can skip the coring step, especially if you have a mandoline. I prefer the texture when cored. If coring, simply cut a little 'v' notch where you see the core to remove it. Shave Brussels sprouts into thin ribbons.

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

Sprinkle with cheese and serve.


There are 0 comments

Read Comments Hide Comments

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <xmp><em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd></xmp>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
As a public media organization, KCTS 9 is committed to presenting a diversity of voices and perspectives through the stories we produce. We invite our readers to participate in an active and respectful discourse through our comments feature. All comments are moderated before posting to our website; if we deem a comment to be inappropriate and/or threatening, it will not be published.
To prevent automated spam submissions leave this field empty.