I just had a note from my sister commenting on the burden of having all those leftovers in the fridge after Thanksgiving. We were brought up by a mother who would never let any food go to waste so guilt is definitely in our DNA.
And we’re coming up again on the Christmas holidays with their overabundance of food and myriad leftovers. Mind you I love leftovers, but I, like so many, am tired of trying to put them into edible dishes that are different but tasty. So, the turkey’s in the freezer for soup in three months, guiltily I ate some of the last of the mashed potatoes instead of putting them in potato cakes. And, yes, I composted the rest.
I am ready for clean eating again. Like a palate cleanse after a heavy meal. I want salad. Not fresh tomato salad from the garden because that’s only a disappointment with grocery store tomatoes. But a salad of massaged kale (sorry, Robin Lester), bok choi, broccoli, cauliflower and brussels sprouts.
A friend brought a brussels sprout salad for our Friendsgiving, and it was simply refreshing. I absconded with the leftover salad, had it for breakfast the next morning, and have done my best to duplicate it here. I will give a nod to Vivian Howard of A Chef’s Life, because I think this is where the original recipe came from. But I’ve duplicated it from memory and added a few riffs to it.
Feel free to add whatever you have in the fridge – massaged kale, chopped broccoli, cauliflower, radishes, beets or even roasted sweet potatoes. Don’t leave out the apples, though, because they add a delightful sweet burst. My friend’s salad was dressed with a bleu cheese vinaigrette, but you can dress it however it suits you.
2 cups slivered Brussels sprouts
1 cup chopped apples (finely chopped)
½ c. toasted walnuts or pecans, coarsely chopped
½ c. slivered sweet onion
¼ c. crumbled feta cheese
Mix and chill. Dress with your favorite vinaigrette.