Brussel Sprout Salad

Recipe courtesy of Executive Chef & Partner Trey Foshee George’s at the Cove, La Jolla, CA



  • 8 cups brussels sprouts, trimmed
  • 2 ripe Bartlett pears
  • ¼ cup fresh lemon juice
  • ½ cup California Olive Ranch extra virgin olive oil
  • ½ Tbsp. salt
  • ½ tsp. freshly ground black pepper
  • 6 oz. Pecorino Toscano cheese


  1. Either slice the brussels sprouts very thinly with a knife, a Japanese mandoline or a food processor with the slicing blade attached and place into a large bowl. Slice the pears the same way and add to the bowl.
  2. Season with the lemon juice, California Olive Ranch extra virgin olive oil, salt and pepper and toss to combine. Divide onto 6 plates and grate the pecorino over the top.


20 minutes




6 servings
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