Receta Broccoli and Brussels sprout slaw with olives
Broccoli and Brussels sprouts slaw with olives and almonds: a healthy, easy, make-ahead side dish for Thanksgiving or any festive dinner.
If you saw my homemade "canned" cranberry sauce recipe last week, you'll understand that we often celebrate a little something I call "Fakesgiving" around Casa de Ninj. This year, we had our Fakesgiving last weekend, just before The Big Day, as we'll be traveling to a relative's house to spend the actual holiday.
But I love our annual Thanksgiving dishes (and the legendary leftovers!) so much that I couldn't bear to miss them this year. So I had my own pre-Thanksgiving Thanksgiving: Fakesgiving.
(I'll note, it sounds better than a friend's alternative -- "Freaksgiving" -- which, scarily, I think just means dinner with her family.)
Each year, I try to add one new or modified dish to the line up to keep things fresh. Last year, it was apple and herb stuffing muffins. For this year's Fakesgiving, I forwent the traditional green beans almandine for something a little fresher and crunchier: broccoli and Brussels sprout slaw with olives and almonds.
Yes, olives! They add not only another great shade of green to this verdant salad but also a tanginess that makes this the perfect foil on the dinner plate for my famous sweet potato casserole.
So, when it comes to Thanksgiving dinner, which best describes your menu approach: never vary the menu lest someone get upset because her favorite dish took a holiday, often introduce a new item but don't rock the boat too much or cook a full-on brand-new menu line-up every year? Leave a comment: The Ninj wants to know.
And from the bottom of my heart, dear readers, I wish for each of you a happy, peaceful Thankgiving -- or Fakesgiving -- or Freaksgiving -- or whatever you do with yourself on the fourth Thursday in November.
Namaste.
Broccoli and Brussels Sprout Slaw with Olives and Almonds
(adapted from Bon Appetit)
Note: This salad is best after it sits for a while, so feel free to make it ahead of time -- but don't add the almonds until just before serving.
Ingredients:
- 1 1/2 - 2 teaspoons anchovy paste
- 1/2 cup shredded Parmesan cheese
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 large broccoli crown
- 8 ounces Brussels sprouts
- 2/3 cup sliced green olives
- salt and pepper
- 1/4 cup sliced almonds
Directions:
In a large bowl, whisk together the anchovy paste, cheese, olive oil and lemon juice to make the dressing. Slice the broccoli and Brussels sprouts very thinly (this is most quickly and easily accomplished using the slicing blade on a food processor) and add to the bowl, along with the olives. Toss to coat, seasoning to taste with salt and pepper. Serve topped with almonds and additional cheese, if desired.
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