Ingredients
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1/4 cup extra-virgin olive oil
- 1 1/2 pound brussels sprouts
- 2 cup baby arugula
- 1 head belgian endive, cut into 1/2-inch pieces
- 1/3 cup sliced almonds, toasted* see cook
- 1/3 cup grated pecorino romano cheese
Preparation
Baking Directions:
For the dressing: In a small bowl, whisk together the olive oil and lemon juice until smooth.
Season with salt and pepper, to taste.
For the salad: Using a small paring knife, remove the outer leaves from the brussels sprouts.
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 place in a bowl of iced water.
Drain well in a colander.
Place the brussels sprouts leaves, arugula, endive, and almonds in a salad bowl.
Add the dressing and toss together.
Sprinkle with the cheese and serve.
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted.
Cool completely before using.
Cook's Note: The unused core of the brussels sprouts can be used in soups and stir-fries.
Prep Time: 25 minutes Cook Time: 1 minute
