Broccoli and Brussels Sprouts Slaw
['1 small head or 1/2 of a large head of broccoli', '6 oz. brussels sprouts, trimmed, thinly sliced lengthwise', '1/2 tsp. kosher salt, plus more', '2 oil-packed anchovy fillets (optional)', '1/2 oz. Parmesan, finely grated, plus more, shaved, for serving', '1/4 cup olive oil', '3 Tbsp. fresh lemon juice', 'Freshly ground black pepper', '1/2 cup Castelvetrano olives, pitted', '1/4 cup unsalted roasted almonds', 'coarsely chopped']
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 brussels sprouts in a food processor). Combine broccoli and brussels sprouts in a large bowl and toss with 1/2 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.
Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.
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