Tom’s Kitchen: Shaved Raw Brussels Sprouts Salad

Not your grandpa's Brussels.

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Nothing splinters a Thanksgiving table quite like Brussels sprouts. Most people loathe them, conjuring the mushy, sulfurous orbs that famously taunted Beaver Cleaver in the ’50s. Others actually like Brussels that way, and will devote themselves to fussily cutting an “X” into each one, before steaming or boiling them into submission. Then there’s the new-wavers like me, who adore them roasted with plenty of garlic and olive oil. This year, I’m whipping up a pox on all houses—or possibly, an (extra-virgin) olive branch to unite them.

Your grandpa’s Brussels.

There’s so much rich, roasted stuff on the Thanksgiving table that I’m going raw with Brussels this year—shaving them into a crunchy, zingy salad. But because this is for our national feast, there has to be some richness involved. So I worked in a slice of bacon. (For vegetarians, I recommend omitting the bacon and adding either some toasted walnuts, grated Parmigiano Reggiano, or both.)

Shaved Raw Brussels Sprouts Salad with Bacon-Lemon Vinaigrette
(Serves 4-6 as a side dish)

1 thick slice of bacon from a pastured hog, chopped into small chunks
2 small cloves of garlic, crushed, peeled, and minced
1 pound Brussels sprouts, tough outer leaves peeled
1 bunch parsley, coarsely chopped
1/4 cup extra-virgin olive oil
2 Tablespoon fresh lemon juice
Freshly ground black pepper, to taste
Sea salt, to taste

mandolin brussel sprouts

It’s a mandoline’s world.

Cook the bacon in a small frying pan over low-medium heat until the chunks are brown and crispy and have rendered their fat. Turn the heat to low and remove the bacon bits with a slotted spoon, letting the fat drip back into the pan. Set the bacon bits to the side. Add the chopped garlic to the pan and cook, stirring, just until the garlic is fragrant. Remove from heat.

Slice the Brussels very thin, using either a mandoline (here’s the cheap, effective one I use) or a very sharp knife.

Now make the vinaigrette. In the bowl you plan to serve the salad in, add the olive oil, the bacon fat/garlic combo, the lemon juice, a good pinch of sea salt and a robust grind of pepper. Whisk. Now dump in the shaved Brussels, the parsley, and the bacon bits. Toss, taste, and adjust for seasoning.

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Thank you!

We didn't know what to expect when we told you we needed to raise $400,000 before our fiscal year closed on June 30, and we're thrilled to report that our incredible community of readers contributed some $415,000 to help us keep charging as hard as we can during this crazy year.

You just sent an incredible message: that quality journalism doesn't have to answer to advertisers, billionaires, or hedge funds; that newsrooms can eke out an existence thanks primarily to the generosity of its readers. That's so powerful. Especially during what's been called a "media extinction event" when those looking to make a profit from the news pull back, the Mother Jones community steps in.

The months and years ahead won't be easy. Far from it. But there's no one we'd rather face the big challenges with than you, our committed and passionate readers, and our team of fearless reporters who show up every day.

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