Brussels Sprout Leaf Salad

This refreshing and delicious salad is adapted from Giada De Laurentiis’ cookbook Weeknights with Giada.

  • 1-1/2 lbs Brussels Sprouts
  • 2 packed cups (2 oz) baby arugula
  • 1/2-1 Belgian endive, cut into 1/4″ cross-wise slices
  • 1/3 c sliced toasted almonds
  • 1/4 c extra virgin olive oil
  • 1/4 c fresh lemon juice
  • Salt & freshly ground pepper
  • 1/3 c grated pecorino romano cheese
  • Toast the almonds by arranging them in a single layer on a baking sheet. Bake in a preheated 350 degree oven for 6-8 minutes until lightly toasted. Check them after 4 minutes to make sure they aren’t browning too quickly. Take them out as soon as they are lightly brown. Don’t let them burn. Cool completely.

    Bring a large saucepan of salted water to a boil over medium-high heat. Have ready a bowl filled halfway with ice and water.

    Use a small paring knife to separate the leaves from the sprouts (reserve cores for another use). Add the sprout leaves to the boiling water and cook for 1 minute. Drain and transfer the leaves to the bowl of ice water. When cool, drain in a colander. [Giada says you may core quarter the sprouts instead of cutting off the leaves. In this case, blanch for 2 minutes instead of 1. I haven’t tried this.]

    Combine the sprouts, arulula, endive, and almonds in a salad bowl.

    In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. Add the dressing to the salad and toss. Use as much dressing as you like – I usually use less than recipes call for. Sprinkle with the cheese and serve.

    Serves 4.

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