- 4
- 5 mins
- 25 mins
Ingredients
- 1 pound brussels sprouts
- 2 teaspoons vegetable oil
- 1/4 small red onion
- 3 Tablespoons buttermilk
- 1 Tablespoon cider vinegar
- Fine sea salt
- Freshly ground black pepper
Preparation
Step 1
Heat a grill to medium or medium-low heat (you can hold your hand about an inch above the cooking grate for 3 to 4 seconds).
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 minutes. 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 minutes. (See How to Grill Brussels Sprouts, if you like.) 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 (or chop them how you like!). Put in a salad bowl with the onion and drizzle with the dressing.