Author Notes
I don't know about you, by my family is made up of salad lovers. We eat it with every meal, often saving the best for last—salad for dessert! Thanksgiving has to be one of my favorite holidays for the food, fall flavors, and family gathered to share a wonderful meal. And in my family, the table is not complete without a refreshing salad to cut through the sometimes heavy dishes of the day. This salad, however light and crunchy and zesty, still fits the Thanksgiving theme, using brussels sprouts for bulk and bitterness, fennel for a touch of anise, balanced out by sharp red onion, dill and a salty punch from parmesan. It's beyond delicious, and the one dish that never makes it to leftovers! —Merav
Ingredients
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1 1/2 pounds
brussels sprouts
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1
large head of fennel, harder exterior removed if necessary, quartered and cored
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1
small red onion, thinly sliced into half moons
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2-3 tablespoons
fresh dill, finely chopped. or more to taste)
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1/3 cup
freshly shaved parmesan, or more to taste
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1
lemon, juiced
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1/3 cup
olive oil
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kosher salt
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freshly ground black pepper
Directions
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Thinly slice the brussels sprouts and fennel by hand, with a mandolin, or the the slice attachment on a food processor. Place in a large salad bowl, and toss with the onion, dill and parmesan, to evenly mix.
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Dress the salad with the lemon juice and olive oil, and season to taste with salt and pepper. Mix well, and adjust seasoning as necessary.
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