The Pie doesn’t particularly like Brussels sprouts, but the rest of us adore them. To find a compromise this past Thanksgiving I pulled inspiration from a number of different recipes, and also from a salad I’d eaten at The Black Tomato two nights before, and came up with something that we all loved.
I’m not going to give you measurements for this recipe, because to be honest I didn’t measure anything, just kind of threw it in when the inspiration struck me. Besides, everyone has their own preferences as to amounts and proportions in a salad. Just estimate and you’ll be fine. This version served ten people with tons of leftovers.
First, you cut up your Brussels sprouts. We tried them first with a mandolin, but then found it was easier just to slice them thinly with a stupid sharp knife. Cut off the tough stem part at the bottom and discard any bruised or torn outer leaves, then carefully shave those suckers down.We ended up with a medium-sized bowl full of bits of mini-cabbage.Because this was sort of a do-at-the-last-second kind of salad, and because Thanksgiving at the last second gets a little hectic as things come out of the oven and the turkey needs to be carved, I wanted to set up a mise en place for this so everything would be ready to go when I needed it. Accordingly, I prepared the rest of my ingredients ahead of time.