Brussels Sprout-Leaf Salad

Ingredients

• 0.3 cup almonds sliced
• 2 cups baby arugula 
• 1 head belgian endive cut into 1/2-inch pieces
• 1.5 pounds brussels sprouts 
• 4 servings kosher salt and pepper black freshly ground
• 0.3 cup freshly lemon juice from 1 large lemon
• 0.3 cup olive oil extra-virgin
• 0.3 cup pecorino cheese grated

Equipment

• bowl
• sauce pan
• knife
• whisk
• colander

Directions

1. Watch how to make this recipe.
2. Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.
3. Salad: 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.
4. Add the Brussels sprout leaves and cook for 1 minute.
5. Drain and put in a bowl of iced water, then transfer to a colander to drain.
6. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl.
7. Add the dressing and toss together.
8. Sprinkle with the cheese and serve.