Thanksgiving is an onslaught of creamy, buttery starches and root vegetables and, though I wouldn’t have it any other way, it’s nice—heroic even—to provide some sort of fresh respite in the form of a salad.
Now, I know some of you will insist that Thanksgiving is “not a time for salad.” I know this because that’s what you said last year , when I was like “Hey, maybe supplement all the casseroles and dead birds with some fresh vegetables,” and several of you were like “I’ll see you in hell,” which seemed like an overreaction, but okay. Most internet food personalities would have been discouraged by such a comments section, but I am very brave, and I’m back with another salad. (This time it’s personal.)
Like last year’s salad, this one is accompanied by a dressing so delicious you’ll want to drink it. Unlike last year’s salad, this one can be made the night before—in fact, it’s preferable. Because the salad is composed of crunchy, shredded Brussels sprouts, it needs that overnight stay in the fridge to mingle with the dressing, and soften just a bit. I like a maple-y, garlicky, Meyer lemon vinaigrette, but you can switch out the dressing if you have another favorite. You can also add bacon, chopped apples, or any sort of toasted nut, but I think this salad has a beautiful simplicity without all that. (Why create more work for yourself when you don’t have to?) To make it, you will need:
Using a mandoline (with the guard), a knife, or the slicing attachment of a food processor, shred the sprouts. Add everything up to the fresh Parmesan cheese to a jar, close the jar, and shake to emulsify the dressing. Coat the salad with a third of the dressing, cover, and pop it in the fridge overnight. Just before serving, toss with another third of the dressing, along with the fresh Parmesan and red pepper flakes. Serve with extra dressing on the side, in case anyone wants more (they will).