Brussels Sprout-Leaf Salad


4 servings
¼ cup extra-virgin olive oilextra-virgin olive oil¼
¼ cup freshly lemon juice (from 1 large lemon)lemon juice¼
Kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1
1 ½ pounds Brussels sproutsBrussels sprouts1 ½
2 cups baby arugulababy arugula2
1 head Belgian endive, cut into ½-inch piecesendive1
⅓ cup sliced almonds, toasted* see Cook's Noteslivered almonds
⅓ cup grated Pecorino Romanopecorino romano cheese


In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.
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.

cook's notes

*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.
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