Brussels Sprout-Leaf Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 288
- Total Fat
- 21
- Saturated Fat
- 4
- Carbohydrates
- 19
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 11
- Cholesterol
- 11
- Sodium
- 546
- Total: 26 min
- Prep: 25 min
- Cook: 1 min
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.