Joshua McFadden’s book “Six Seasons” features the parent recipe to what I am posting here. Think of it as a Caesar variation. I have made his version many times and now I have some alterations that tailor it to my taste. His original version has less anchovy and garlic, uses walnuts instead of pecans, and doesn’t include the crushed red pepper.
Here is my variation:
Brussels Sprout Salad with Anchovy and Pecans
- 1/2 pound Brussels sprouts
- 6-7 anchovy fillets
- 2 cloves garlic, minced fine
- 1 tablespoon extra virgin olive oil
- 1/2 large lemon
- 1/2 cup pecan halves, lightly toasted and chopped
- 2-3 teaspoons crushed red pepper flakes
- 2 tablespoons panko breadcrumbs, toasted
- 2 tablespoons Pecorino Romano or Parmesean, grated
Using either a mandoline or a sharp knife, thinly shave the Brussels sprouts and place in a bowl.
Mince the anchovies and garlic until they are almost a paste then drizzle with the olive oil and set aside.
Squeeze the lemon half onto the shaved Brussels sprouts, tossing to evenly coat. Next add in the anchovy garlic oil mixture, tossing well. Using your hands here may be best to really get everything incorporated. Season with salt and pepper (go light on the salt at first because of the anchovies). McFadden notes in his original that this salad likes lots of black pepper and I agree 100%…go wild.
Add some extra olive oil if it seems too dry, then add in the pecans, pepper flakes, panko breadcrumbs, and grated cheese.