剃光的布鲁塞尔新芽沙拉配梨，烤杏仁和帕尔马干酪

关于您是否应该在感恩节上服用沙拉的争论。

My stance? A traditional salad — with wan lettuce leaves from a bag, dried cranberries (the most clichéd Thanksgiving salad ingredient), and toasted pecans — is a pretty depressing thing to see on the table, TBH. But, as I get older, my body does crave some kind of crunchy vegetable situation if I’m going to eat a lot of heavy food (turkey, stuffing, gravy, etc). So what’s a Thanksgiving chef to do? Enter the shaved Brussels sprout salad.

好的，这个想法并不是什么新鲜事。Smitten Kitchen told you about it; so has纽约州的乔迪·威廉姆斯. Speaking of the New York Times, I hadMelissa Clark on my Instagram Live on Friday我问她除了烤冰箱外，我可以用冰箱里的布鲁塞尔芽菜做什么，她说：“刮胡子，制作沙拉。”因此，这种沙拉只是本来就是这样。

Here’s the wonderful thing about this salad, especially for Thanksgiving: it’s super easy to make with a food processor. Simply set up your slicing disc, cut the stems off the Brussels sprouts, and whir away. The whole thing takes five minutes.

Once you have that, you get to play. I put them in a big bowl and immediately added lemon juice, really good olive oil (塞卡山), salt, pepper, a dab of mustard, and a drizzle of local honey. I also toasted some whole almonds and chopped them next to the local honey for this charming picture.

Looking in my fruit bowl, I saw pears and apples; I decided to go for the pears. I tossed everything through and tasted, then adjusted with some白醋, more salt, and pepper.

But I wasn’t done. In went some raisins and lots of Parmesan cheese (I buy the store-grated stuff; not the kind from the can, but freshly grated in the cheese section).

Once that’s all tossed together, you taste and adjust one more time.

On Saturday night, I served this with some leftover chicken, some spreads I picked up fromGjusta, along with some bread I also got there. But this salad was definitely the star.

And the best part? We had it again the next day with brunch — a toasted bialy with cream cheese, smoked trout, and caper tapenade, if you must know — and the salad tasted even better.

Which is great news for your Thanksgiving: you can make this salad on Wednesday afternoon and it’ll be even better on Thursday (it definitely helps to soften the Brussels sprouts).

So as you contemplate a salad this Thanksgiving, don’t look to the lettuce drawer; look to those Brussels sprouts. They’re ready to step up and really add some pizzazz to your Thanksgiving table.