Brussels Sprout-Leaf Salad

Brussels Sprout-Leaf Salad
Brussels Sprout-Leaf Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup extra-virgin olive oil

  • 1/4

    cup freshly lemon juice (from 1 large lemon)

  • Kosher salt and freshly ground black pepper

  • Salad:

  • 1 1/2

    pounds Brussels sprouts

  • 2

    cups baby arugula

  • 1

    head Belgian endive, cut into 1/2-inch pieces

  • 1/3

    cup sliced almonds, toasted* see Cook's Note

  • 1/3

    cup grated Pecorino Romano

Directions

Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste. Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve. Cook's Note: *To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using. The unused core of the Brussels sprouts can be used in soups and stir-fries.

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