Brussels Sprout-Leaf Salad

Note: The blanching of the leaves is very time sensitive, so make sure to have your bowl of ice water ready and waiting. This was a simple and fun salad that I will definitely make again.

Brussels Sprout-Leaf Salad (Giada De Laurentiis)

Ingredients

Dressing:

• 1/4 cup evoo
• 1/4 cup freshly squeezed lemon juice (1 large lemon should be plenty)
• Kosher salt and freshly ground black pepper

Salad

• 1 1/2 lbs Brussels sprouts
• 2 cups baby arugula
• 1 head Belgain endive, cut into 1/2 inch pieces (I used a red endive for more color)
• 1/3 cup sliced almonds, toasted (350 degrees for 6 min, uncovered in oven)
• 1/3 cup grated Pecorino Romano

Method

• 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.