Not a fan of Brussels sprouts? You might change your mind when you try this light and refreshing salad from Giada De Laurentis. Tender Brussels sprout leaves are paired with peppery baby arugula, Pecorino Romano cheese and toasted almonds. Drizzle it with the citrus flavored dressing and you’ve got a salad you’ll want to make over and over again.
Giada’s Brussels Sprouts-Leaf Salad
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
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 (I omitted and used more baby arugula)
1/3 cup sliced almonds, toasted
1/3 cup grated Pecorino Romano cheese
1. Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.
2. 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.
3. To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.