The November issue of Bon Appetit is packed with Thanksgiving recipes for that wonderful rich meal we look forward to all year. Oddly, the one that jumped out at me was this crunchy, healthy slaw made with raw vegetables sliced thin and jazzed up with olives, anchovies and roasted almonds. Super easy to make if you buy a bag of sliced Brussels Sprouts available in many markets. This can be made 1 day ahead, just add the almonds right before serving to maintain their crunch.
1 small head or 1/2 of a large head of broccoli
6 ounces of brussels sprouts, trimmed, thinly sliced lengthwise
1/2 tsp. kosher salt, plus more
2 oil-packed anchovy fillets (optional)
1/2 ounce Parmesan, finely grated, plus more shaved, for serving
1/4 cup olive oil
3 Tbs. fresh lemon juice
Freshly ground black pepper
1/2 cup Castelvetrano olives, pitted
1/4 cup unsalted roasted almonds, coarsely chopped
Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both the broccoli and brussels sprouts in a food processor.) Combine broccoli and brussels sprouts in a large bowl and toss with 1/2 tsp. salt. Let sit 10 minutes to soften slightly.
Meanwhile chop the anchovies, if using, then mash to a paste with the side of a chef’s knife. Combine anchovies, grated Parmesan,oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan. If making ahead, cover and chill and add almonds just before serving. Serves 4.
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