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Categories:
head Brussels sprouts kosher salt oil Parmesan olive oil lemon juice freshly ground black pepper Castelvetrano olives almonds
Viewed: 104 - Published at: 3 years agoIngredients
- 1 small head or 1/2 of a large head of broccoli
- 6 oz. brussels sprouts, trimmed, thinly sliced lengthwise
- 1/2 tsp. kosher salt, plus more
- 2 oil-packed anchovy fillets (optional)
- 1/2 oz. Parmesan, finely grated, plus more, shaved, for serving
- 1/4 cup olive oil
- 3 Tbsp. fresh lemon juice
- Freshly ground black pepper
- 1/2 cup Castelvetrano olives, pitted
- 1/4 cup unsalted roasted almonds, coarsely chopped
Method
- Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both 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 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.
- Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.
