Is it cold where you are? It’s finally cold in San Antonio, and I’m liking it. It’s too late in the year for it to be humid, but I’ll probably be wishing for warmth in about a month or so.
I recently got into the autumn spirit by attending a Fakesgiving celebration. Fakesgiving, like all the best days, is a made-up holiday, wherein one celebrates Thanksgiving on a day that is not Thanksgiving, with one’s friends. It’s decidedly less formal than Thanksgiving, and there might not be any football. It’s a fun day! We celebrated at our friends’ apartment and we all brought something, potluck-style.
I brought this fantastic Brussel sprout salad. Or a slaw. Whatever you want to call it. It’s easy and delicious, and I wanted to share it with in preparation for the holiday season. If you’re hosting a holiday meal or bringing a side, this is the perfect dish.
Because I am not the best at this blogging thing, I didn’t get a picture of the salad by itself, so you will have to look at my whole Fakesgiving meal.
Brussel Sprout Salad
Adapted from Pinch of Yum
- 1 lemon
- 1 orange
- 1 large shallot, minced
- ½ cup olive oil
- salt and pepper
- 6 slices cooked bacon, crumbled or chopped
- 4 dozen brussel sprouts (or 2 bags)
- 1 cup slivered almonds (or whole almonds, but chop them in the food processor, or by hand, or put them in a bag and pound them with a mallet)
- 1 cup crumbled blue cheese
- Cook and crumble the bacon.
- While bacon is frying, use a food processor to chop the shallots. Or mince them by hand, if you like doing things the hard way. Dump shallots into large bowl or pot.
- Juice the lemon and orange into a small bowl while bacon is still frying. (Bacon should be fried low and slow. Takes a lot of time, kids.) Get a whisk. Slowly pour the oil into the juice, whisking, whisking, whisking to make a dressing. Put aside.
- Chop the ends off the sprouts. If you have a food processor with a slicer insert, use it. Or slice the sprouts by hand. Don’t worry about being precise – you want basically sprout shavings. You can use a mandoline if you want, but I fear mine.
- Put the sprouts and shallots in the large bowl. Add almonds, blue cheese and bacon. Toss. Toss! Taste. Salt and pepper. Taste again. Add half of the dressing. Taste. Don’t let it get too soupy, but it’s OK to add too much sauce.
I love the versatility of this recipe. Prefer pecans over almonds? Use them! Don’t have bacon? Use pancetta! Hate blue cheese? Try pecorino, or parmesan, or a mild cheddar. Make it what you want! I’ve also been toying with cooking the sprouts a little bit after slicing, and adding the blue cheese to create a creamy warm sauce, so it’s more of a warm side. Sounds pretty good right? I’ll try it sometime and post it.