Make Brussels Sprouts Salad for Thanksgiving
Thanksgiving is a rush of creamy starch and root vegetables, and while I wouldn’t want it differently, it’s nice – even heroic – to give some respite in the form of a salad.
I know some of you will insist that Thanksgiving is “not the time for salad.” I know this because this is what you said last year when I said, “Hey, maybe add some fresh vegetables to all the casseroles and dead birds,” and some of you said, “See you in hell.” which seemed like an overreaction, but okay. Most internet culinary figures would be discouraged by a comment section like this, but I’m very brave and came back with another salad. (This time it’s personal.)
Just like last year’s salad, this comes with a dressing so delicious you’ll want to drink it. Unlike last year’s salad, this one can be made the night before – in fact, it’s preferable. Because the salad is made up of crunchy shredded Brussels sprouts, it needs to be refrigerated overnight to mix with the dressing and soften a little. I love Meyer’s maple, garlic, lemon vinaigrette, but you can change the dressing if you have a different favorite. You can also add bacon, chopped apples, or any toasted nuts, but I think this salad is beautiful without all that. (Why create more work for yourself if you don’t have to?) To get it done, you need:
- 1 pound Brussels sprouts
- 1/2 cup pistachio oil (olive oil will work too, but it will give you a different flavor profile)
- 1/4 cup Meyer lemon juice
- 4-5 garlic cloves, sauteed, mashed (replace with fresh garlic for more bite pleasure).
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons parmesan powder (craft works great)
- 1 tablespoon of your favorite chopped herbs (I chose a mixture of sage, marjoram, and thyme).
- 1/2 teaspoon kosher salt
- At least 1 cup fresh Parmesan cheese
- Red pepper flakes to taste
Use a mandolin (with sheath), knife or food processor to cut the sprouts. Add everything to the jar up to the fresh Parmesan cheese, close the jar and shake to emulsify the sauce. Spread a third of the dressing on the salad, cover and refrigerate overnight. Add another third of the dressing, as well as fresh parmesan and red pepper flakes just before serving. Serve with an extra dressing in case anyone else wants more.