The first week in November is a pretty big deal when you’re married to a political pollster. I’m sure some, but not all, of you reading this were frustrated with the week’s results, but Rich’s firm came closest of any in predicting the governor’s race here in Massachusetts, which is a good thing for them professionally.
As you can imagine, he was very busy this entire fall, especially in the weeks leading up to that Tuesday. This meant hosting guests for Shabbat dinner, or even having someone over to watch a game, came to a standstill.
But after every vote was counted and recounted, we opened our home back up to guests. First up was a Shabbat dinner guest – a neighbor of my aunt and uncle’s who’s moved to town for work. We had eetch, and eggplant with capers, roasted salmon, a broccoli kugel, and this Brussels sprouts salsa. That Sunday night a friend came for a visit to watch The Simpsons and the Patriots. He’d been MIA all year long working on two campaigns. (One had a very happy ending; the other, not so much.) He’s a strict vegetarian, so no leftover salmon for him, but he went gaga over these Brussels sprouts.
Ottolenghi tweeted this recipe, so obviously it’s fantastic. The sprouts are tossed with sumac and maple syrup, so they’re perfect for the fall. He serves them as a side to charred grilled butternut squash he has you toss with cinnamon and feta. I have yet to make that part of the recipe, and have just been concentrating on the sprouts.
Because this is a British recipe, the measurements are weighted. I suggest cleaning a small pile of them and then doing some weighing as so much of the exterior is just going to end up in the trash. The recipe calls for the sprouts to be finely shredded, but I find that shredding them in a food processor shreds them too much. I sliver each sprout by hand and I think it’s worth the time to do that extra step. I used half a larger red onion last time I made this because a whole one would have been too much. Two large red chiles, even if they are deseeded and thinly sliced, is far too much spice for me, so I use about one half a chile. I’ll leave that up to you.
I’ve started serving this as a side to salmon, but maybe you’ll end up serving them next to turkey on Thursday. Ottolenghi thinks “…this makes it an excellent vegetarian choice for the Christmas meal.” Whatever you serve it with, it’s a great vegetable dish for this time of year.
Brussels Sprouts Salsa from Yotam Ottolenghi
1 medium red onion, peeled and very thinly sliced
Up to 2 large red chiles, deseeded and thinly sliced on the diagonal
1 clove garlic, peeled and crushed
2 tsp. sumac
1 Tablespoon cider vinegar
1 Tablespoon lemon juice
2 Tablespoon olive oil
2 tsp. maple syrup
230g Brussels sprouts, trimmed and finely shredded
Salt and black pepper
Put all ingredients for the salsa in a bowl with a quarter-teaspoon of salt. Mix and set aside for 30 minutes to marinate.