We’re one week closer to the big feast, which means it's time for Part Two of our chef-driven recipe series. 

Part Two: The Side

This raw Brussels sprouts salad lightens up the traditionally heavy Thanksgiving fare. Pizzeria da Lupo chef-owner Jim Cohen tosses Brussels sprouts in a bright (lemon!) and slightly sweet (honey!) dressing with savory Pecorino and toasted walnuts.

Brussels Sprouts Salad

(Serves 2 generous portions)

 1 cup Brussels sprouts, shaved

 ½ cup frisée/radicchio mix (3 parts frisée/1 part radicchio), chopped

 ½ cup Pecorino Romano (or Parmesan), grated 

2 tablespoons walnut pieces, toasted

 2 tablespoons fresh lemon juice

 1 ½ tablespoons olive oil

 ½ teaspoon honey

 sea salt and black pepper to taste

Shave Brussels sprouts on a mandoline. Wash and chop the frisée/radicchio mix, discarding frisée roots. Toast nuts at 350° for four to five minutes (remove from oven as soon as you can smell them). Grate cheese. Combine Brussels sprouts with frisée mix, drizzle with olive oil, lemon juice, and honey; toss to coat. Season with salt and pepper, add cheese and walnuts; toss again. Top with more cheese and walnuts; serve.

Bonus: In need of an additional recipe to justify a mandoline purchase? If this one doesn’t do it, we don’t know what will.

Next Up: Check back next Thursday for Humble Pie’s go-to Thanksgiving pie recipes: pumpkin and chocolate-bourbon pecan.

Catch Up: It’s not too late to master Green Russell's Thanksgiving punch. To learn how visit Part One.