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.
Brussels Sprout Leaf Salad
- 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
- Bring a large saucepan of salted water to a boil over medium-high heat. Have ready a bowl filled halfway with ice water.
- 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.
- Combine the Brussels sprouts, arugula, endive, and almonds in a salad bowl.
- 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.
- Add the dressing to the salad and toss together. Season to taste with salt and pepper. Sprinkle with cheese and serve.