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With Thanksgiving fast approaching, we’re kicking off a chef-driven recipe series leading up to the big meal. Since turkey (roasted, smoked, or deep-fried) is a given, this series focuses on periphery dishes and drinks. Make sure you check out part one in the series: Green Russell’s Punch.
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.