BROCCOLI AND BRUSSELS SPROUTS SLAW

Broccoli and Brussels Sprouts Slaw image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 10

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1 small head or 1/2 of a large head of broccoli
6 oz. brussels sprouts, trimmed, thinly sliced lengthwise
1/2 tsp. kosher salt, plus more
2 oil-packed anchovy fillets (optional)
1/2 oz. Parmesan, finely grated, plus more, shaved, for serving
1/4 cup olive oil
3 Tbsp. fresh lemon juice
Freshly ground black pepper
1/2 cup Castelvetrano olives, pitted
1/4 cup unsalted roasted almonds, coarsely chopped

Steps:

Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both broccoli and brussels sprouts in a food processor). Combine broccoli and brussels sprouts in a large bowl and toss with 1/2 tsp. salt. Let sit 10 minutes to soften slightly.
Meanwhile, chop anchovies, if using, then mash to a paste with the side of a chef's knife. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan.
Do ahead
Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.