Brussels Sprout-Leaf Salad

By Mirella

Giada's Recipe

Ingredients

• Dressing:
• 1/4 cup olive oil
• 1/4 cup freshly lemon juice
• Kosher salt and 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
• 1/3 cup grated Pecorino Romano

Details

Servings 4

Preparation

Step 1

Dressing:

In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.

Salad:

Remove the outer leaves from the brussels sprouts. 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 bussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.