Broccoli and Brussels Sprouts Slaw

By johnwhorfin

Ingredients

• 1 small head or 1/2 of a large head of broccoli
• 6 ounces brussels sprouts, trimmed, thinly sliced lengthwise
• 1/2 teaspoon kosher salt, plus more
• 2 oil-packed anchovy fillets (optional)
• 1/2 ounce Parmesan, finely grated, plus more, shaved, for serving
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• Freshly ground black pepper
• 1/2 cup Castelvetrano olives, pitted
• 1/4 cup unsalted roasted almonds, coarsely chopped

Details

Servings 4
Cooking time 20mins
Adapted from bonappetit.com

Preparation

Step 1

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 ½ 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.

Do Ahead: Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.