We’ll celebrate this Thanksgiving with our dear American friends, just like we did last year. I couldn’t think of a better way to celebrate this explicitly American holiday! This year my friend Maren and I decided to cook some of the dishes together, like the turkey and her mother’s delicious cranberry chutney. She will take care of the stuffing, mashed potatoes and Pumpkin Pie, I will prepare Pecan Pie, Green Beans with a Hazelnut Pesto, and this crunchy shaved Brussels Sprouts Salad. This way there will be no holiday stress whatsoever. I’ll do my best to post some of the recipes in the upcoming days, but today I start with the salad.
I have never been very fond of boiled Brussels sprouts, but when they are oven roasted, stir-fried or shredded in a salad, I’m sold. I love finding Brussels sprouts on a stalk this time of year, as they stay fresh longer then the ones sold in a bag. I preferably let the shaved Brussels sprouts marinate in the dressing for 15-30 minutes, so they soften up a little. Just before serving, sprinkle over the pomegranate seeds, walnuts, and Parmesan.
Side, serves 4
Action Time: 25 minutes + marinating
1.2 lb/500 g Brussels sprouts, tough outer leaves removed
½ small red onion
1 tbsp red wine vinegar
½ pomegranate, seeds removed
a handful of walnuts
a small piece of Parmesan
For the dressing:
3 tbsp red wine vinegar
1 tsp honey
1 tsp Dijon mustard
1 garlic clove, crushed
6 tbsp walnut oil
Extra: mandoline or vegetable slicer
1. Holding the stem end of the Brussels sprouts, thinly slice them on a mandolin or vegetable slicer. Shave the red onion next.
2. In a small bowl, combine the onion with the red wine vinegar. Let marinate for several minutes (the onion will become bright in color).
3. For the dressing, combine the red vinegar with the honey, mustard, and garlic. Add some salt and pepper and whisk until the salt has dissolved. Gradually whisk in the walnut oil until the dressing is thick and smooth.
4. In a large bowl, combine the shaved Brussels sprouts with the onions and dressing. Let marinate at room temperature for 15-30 minutes, until the sprouts slightly soften. Taste and add some more salt and pepper if necessary. Sprinkle over the pomegranate seeds and walnuts, and shave some Parmesan over. Grind some black pepper over.