Recipe courtesy of Giada De Laurentiis
Episode: Lunch With Raffy
Save Recipe Print
Total:
26 min
Prep:
25 min
Cook:
1 min
Yield:
4 servings
Level:
Easy
Total:
26 min
Prep:
25 min
Cook:
1 min
Yield:
4 servings
Level:
Easy

Ingredients

Dressing:
Salad:

Directions

Watch how to make this recipe.

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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Brussels Sprouts with Bacon

Recipe courtesy of Rachael Ray

Roasted Brussels Sprouts with Bacon

Recipe courtesy of Anne Burrell

Roasted Brussels Sprouts With Pomegranate and Hazelnuts

Recipe courtesy of Bobby Flay

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Baked Potato Wedges

Recipe courtesy of Ina Garten

Baby Carrots

Recipe courtesy of Rachael Ray

Traditional Mexican Christmas Salad

Recipe courtesy of Marcela Valladolid

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword