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Brussels Sprout-Leaf Salad

Recipe courtesy of Giada De Laurentiis

Show: Giada at Home

Episode: Lunch With Raffy

Brussels Sprout-Leaf Salad

Name: Brussels Sprout-Leaf Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H1M0.000S
Total time: P0Y0M0DT0H26M0.000S
Yield: 4 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; 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

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Level: Easy
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

Ingredients

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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

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.