Borrowed from Bon Appétit, this is a wonderful twist on your everyday slaw – it also holds up beautifully for backyard barbecues because all of the ingredients are so hardy – enjoy!
1 small head of broccoli – cut up into bite-sized pieces and rinsed in boiling water to brighten up (~3 cups)
1/2 lb. brussels sprouts (10 to 12 usually) – trimmed and thinly sliced lengthwise
2 finely minced anchovies, OR 2 teaspoons of anchovy paste
3 T. EACH olive oil AND freshly squeezed lemon juice
kosher salt and freshly ground pepper to taste
olives, freshly grated Parmesan and chopped almonds to top – use as much/many or as little of each as you’d like!
Toss together the prepared broccoli and brussels sprouts in a large bowl and in a separate smaller bowl, whisk together the anchovies (or anchovy paste), olive oil and lemon juice. Taste for seasonings and sprinkle in some salt and freshly ground pepper if you wish.
About an hour before you wish to serve your salad, toss together the vegetables and dressing so that the mix can soften a bit and the flavors have some time to come together and then right before serving, decorate with plenty of olives, Parmesan and almonds (we absolutely prefer a healthy serving of all 3 additions). Serve as you wish – as mentioned, we love this with any kind of barbecue!