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Photo Credit: Elizabeth Newman

Brussels Sprout Leaf Salad

You can prepare the Brussels sprouts (even blanch them ahead) on the weekend, drain them well, and refrigerate until ready to eat. Tossed with some arugula, endive, toasted almonds, and a light lemon dressing, this is a simple yet substantial vegetarian dish.
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Brussels Sprout Leaf Salad

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Brussels Sprout Leaf Salad

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 1 packed cup (2 ounces baby arugula)
  • 1 Belgian endive (cut into 1/2-inch pieces)
  • 1/3 cup sliced almonds (toasted (see Cook's Note))
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • Kosher salt and freshly ground black pepper
  • 1/3 cup grated Pecorino-Romano cheese

Instructions

  1. Bring a large saucepan of salted water to a boil over medium-high heat. Have ready a bowl filled halfway with ice water.
  2. Meanwhile, if you have time, use a small paring knife to separate the leaves from the Brussels sprouts. (Reserve cores for another use.) Otherwise, you can simply cut the Brussels sprouts in quarters, which is faster. Add the Brussels sprouts to the boiling water, cooking leaves for 1 minute and quarters for 2 minutes. Drain and transfer to the bowl of iced water. Once cool, drain well in water.
  3. Combine the Brussels sprouts, arugula, endive, and almonds in a salad bowl.
  4. In a small bowl, whisk together the olive oil and lemon juice until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  5. Add the dressing to the salad and toss together. Season to taste with salt and pepper. Sprinkle with cheese and serve.
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2 reviews & comments

  • Author's avatar image
    Lee Towle

    Made this tonight for dinner, it was fabulous! Will definitely be making it again. Blanching the brussel leaves make them almost sweet. Adds a nice balance of flavors.

  • Author's avatar image
    Jeannine Trykar

    Love this salad. Very easy to make and yummy. Will make often..

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