Brussels Sprouts Salad
What’s usually the crunchiest thing on the Thanksgiving table? Stuffing crust, maybe? A turkey wing if you’re lucky? Those fried onions on the green bean casserole? Point is, it’s kind of soft meal; not a ton of different textures happening. That’s why raw Brussels sprouts can be a welcome change of pace. The trick is to shred them finely, “bruise” them a bit, and dress them at least an hour before serving. The longer the salad sits, the softer and milder tasting the leaves become.
1 1/2 pounds Brussels sprouts, trimmed
1/3 cup olive oil
2 tablespoons fresh lemon juice, or more to taste
1 small red onion, halved and thinly sliced
1. Use the shredding blade of the food processor to shave the Brussels sprouts into thin pieces; you may have to work in batches. Or slice them thinly crosswise by hand.
2. Transfer the sprouts to a large bowl and add a large pinch salt. Gather handfuls of the shreds together, rubbing, lifting, and separating them until the salt is distributed and the shreds soften a bit.
3. Add the olive oil, lemon juice, onion, and a generous sprinkle of pepper. Toss thoroughly and refrigerate for at least 1 hour or up to 6. Taste and adjust the seasoning, adding more lemon if you like, and serve cold or at room temperature.
5 Flavorful Additions to Brussels Sprouts Salad
Alone or in combination, just toss them in. In some cases, you’ll want to wait to add salt until after tasting.
1. 1/2 cup grated Parmesan or manchego cheese
2. 1/2 cup chopped pitted black or green olives
3. 1/2 cup dried fruit, like raisins or cranberries, or chopped dried apricots, plums, or dates
4. 1/2 cup chopped nuts, like hazelnuts, almonds, walnuts, or pecans
5. 1/4 cup chopped dried tomatoes