Ingredients:
1 small head or ½ of a large head of broccoli
6 ounces brussels sprouts, trimmed, thinly sliced lengthwise
½ teaspoon kosher salt, plus more
2 oil-packed anchovy fillets (optional)
½ ounce Parmesan, finely grated, plus more, shaved, for serving
¼ cup olive oil
3 tablespoons fresh lemon juice
Freshly ground black pepper
½ cup Castelvetrano olives, pitted
¼ cup unsalted roasted almonds, coarsely chopped
Instructions:
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 brussel sprouts in a food processor). Combine broccoli and brussel sprouts in a large bowl and toss with ½ 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.
http://www.bonappetit.com/recipe/broccoli-and-brussels-sprouts-slaw