Everyone has their favorites for Thanksgiving and I’m no exception. I actually don’t love turkey, but love all the side dishes.
One Monday morning a few weeks ago, my friend Meg and I arrived at work saying to each other in unison, “did you see the new issue of Bon Appetit”? Our mouths watered over practically every page with delights like Salt and Pepper Biscuits, Roasted Cauliflower with Lemon-Parsley Dressing and…Introducing Your Thanksgiving Menu to Duck Fat (shut up!). The following Monday morning, Meg let me know she made the Collard Green Gratin. And you didn’t bring me any??!! She brought it to a friend’s dinner party, bless her heart. Oh, and of course she tweaked it just a bit.
Next in the “Series of Sides”, this Autumn Slaw features raw brussels sprouts (yes!), radicchio and fennel. I resisted the urge to add more ingredients and was really pleased with the results. I already knew how the radicchio and fennel would taste, but wanted to see how the brussels sprouts would stand up to a simple dressing of olive oil, lemon juice, salt and pepper.