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Brussels Sprout-Leaf Salad

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  • Level: Easy
  • Total: 26 min
  • Prep: 25 min
  • Cook: 1 min
  • Yield: 4 servings
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1/4 cup extra-virgin olive oil

1/4 cup freshly lemon juice (from 1 large lemon)

Kosher salt and freshly ground black pepper


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


  1. Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste. 
  2. 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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