Brussels Sprout-Leaf Salad (Giada De Laurentiis) |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
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 cook's note |
1/3 cup grated pecorino romano |
Directions:
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 F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
4. The unused core of the Brussels sprouts can be used in soups and stir-fries.
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