I love brussels sprouts! Now, I realize this puts me in the minority, but I'm more than okay with it. This recipe has been on my recipe radar for quite some time now and I finally made it! We ate this last night with The Barefoot Contessa's lemon chicken breast and all of the flavors married together so beautifully. If the brussels sprouts that made Mark a believer din't really do it for you, don't give up quite yet! I'm convinced that next to roasted, this is the second best way to eat the little fellas. The sprout leaves are so delicate and loaded with flavor. Arugula is the perfect green to pair with them and the endive gives the perfect amount of crisp. I added a teaspoon of dijon mustard to the dressing to give it a little more oomph. And when you make this, don't think twice about leaving out the roasted almonds. That crunchy, toasty bite is the best part!
Brussels Sprout-Leaf Salad
recipe from Giada DeLaurentiis
1/4 cup olive oil
1/4 cup fresh lemon juice (about one lemon)
1 tsp. dijon mustard
salt & pepper to taste
1.5 lbs. brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into 1/2 inch pieces
1/3 cup toasted almonds, sliced or chopped
1/3 cup grated pecorino romano
Dressing- in a small bowl, whisk together the olive oil, lemon juice, mustard, salt and pepper.
Salad- using a pairing knife, remove the outer leaves of the sprouts. Save the cores for another use. Bring a large saucepan of water to a boil. Place the brussels sprouts leaves in the water for 1 minute. Drain, then put in a bowl of ice water, then transfer to a colander to drain. Put the leaves, arugula, endive and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with cheese and serve.