posted by Kim
The holiday that focuses on food is around the corner. I am sure you all have that one staple food (besides the turkey) that you like to serve on your table for Thanksgiving dinner. Mine is Brussels Spouts. Each year, I like to prepare them a different way. Some years I have roasted them and others I have sautéed them. This year they will be in a salad. A new cookbook "The Yellow Table" gave be this brilliant idea. Her recipe was quick and simple to prepare and will be the perfect pairing for the turkey.
To begin preparing take 1 lb of brussels sprouts and 1 lb of belgian endive and slice them very thin. Grate 1/2 cup of pecorino cheese and toss them in a large bowl. Squeeze 1 lemon into a small bowl. Slowly whisk in 1/4 cup olive oil and season with a pinch of kosher salt and a few grinds of black pepper. Drizzle over the salad and toss to combine. Let sit for 15 minutes to marry the flavors.
When ready to serve add in a handful of craisins and a teaspoon of chia seeds. Toss again and serve. Whether you enjoy this salad on Thanksgiving or maybe even the day after with a turkey sandwich you will be very pleased with the wonderful flavors.