A Thanksgiving Salad

The older I get—and the more work I have to do on the days before and after Thanksgiving—the simpler I like to make Thanksgiving. My sister-in-law Leigh and I will experiment a bit over the weekend, once the holiday is over. She wants to play with pastry. I want to make some lovely potato buns my friend Sandy makes every year.

But on Thanksgiving itself we’ll have a simple meal and let the turkey shine. Turkey, cranberry sauce, stuffing, sweet potatoes, a green vegetable, perhaps a little mashed potato … and a salad.

I first encountered Brussels sprouts in a salad a few years back at the home of my cousins Alan and Jane. As I have written before here, I don’t care for boiled sprouts. They fill the house with an icky cabbage-y smell and take on a depressingly sodden texture.

When roasted or sautéed or used raw (as they are here), however, they smell fine, taste better, and have a satisfyingly crunchy texture. Lauren Zenzie on Mass Appeal scooped up what was left of the salad after we made it on the air for her lunch.

A note about vinegar: I go back and forth between cider vinegar and red-wine vinegar in this recipe. The cider version is more autumnal; the wine vinegar gives the salad dressing a bit more tang.

We also made my cranberry-apple crisp for dessert on the air. I’m having trouble uploading the videos, but you may watch them here if you wish: Brussels-Sprouts Salad and Cranberry-Apple Crisp.

Happy Thanksgiving! May all your sprouts be crunchy….

Brussels Sprouts Salad

Ingredients:

16 Brussels sprouts
1/2 cup finely chopped celery
1/2 small red onion, chopped
1/2 cup dried cranberries (more if you like)
6 to 8 slices cooked bacon, crumbled
2 small apples (or 1 large apple), cored and sliced (optional but delicious)
1 cup mayonnaise
2 tablespoons plus 1 teaspoon raw honey
3 tablespoons red wine vinegar (or cider vinegar)

Instructions:

Trim the Brussels sprouts; then slice them with a knife or shred them with a food processor or a mandoline.

Combine the sprouts, the celery, the onion bits, the cranberries, and the apple pieces. Mix the remaining ingredients into a dressing, and toss half of the resulting dressing onto the salad, adding more dressing if needed. Serves 8.

The photo is a bit fuzzy, but you should get the idea!

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