Ingredients
Dressing:
- 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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By dimagh
on May 17, 2012
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I'm not a Brussles sprout fan, I was looking for healthy salad with light dressing and this is came out really good. I used shaved Parmesan instead of Romano, and I put some more Almonds. Yummy!
By shirleygregg
on May 10, 2012
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This was the best salad I've had in a long time. The brussel sprout leaves are such a surprise and the endive and arugula all go together. I can't say enough good things about it. Thanks again, Giada!
By Lockwood44
on April 07, 2012
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Love this salad and it was a hit at the first picnic of the season. I did replace the Endive with a handful of romaine because I didn't really care for the bitterness of the Endive. I also roasted the Brussels sprout hearts with a little bit of Parmesan and used them as croutons.
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