I LOVE brussels sprouts! This salad just became my most favorite salad ever. It is so easy to prepare and is a different twist on a plain green salad. I am pretty sure I turned my husband on to the beauty of brussels sprouts after this salad.
Best.Salad.Ever. Oh, and it’s a Giada recipe 🙂
Brussels Sprout Salad
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 Tips
1/3 cup grated Pecorino Romano
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. (See tips for another use for the cores). Bring a large pot 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.
*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.