Wednesday, October 1, 2014

Brussels Sprout Salad

Brussels Sprout Salad
(4 servings)


¼ cup Extra-Virgin Olive oil
¼ cup Fresh Lemon Juice (1 large lemon)
as needed Kosher Salt & Black Pepper
1½ lb. Brussels Sprouts
2 cup Baby Arugula
1 head Belgian Endive, cut into 1/2-inch pieces
1/3 cup Sliced Almonds, toasted (see note)
1/3 cup Pecorino Romano Cheese, grated


In a small bowl, whisk together the oil and juice until combined.  Season with salt and pepper to taste and set aside.  Using a small paring knife, remove outer leaves and core the Brussels sprouts.  Place the remaining leaves in a large pot of boiling water for 1 minute.  Drain and put into a bowl of ice water.  Then transfer to a colander to drain.  In a large bowl, combine the sprout leaves, arugula, endive and almonds with the dressing.  Sprinkle with the cheese and serve.

Note:               To toast the almonds, arrange them in a single layer on a baking sheet.  Bake in a pre-heated 350 degree oven until lightly toasted, about 6-8 minutes.  Cool completely before using.

Note:               If you can’t find Pecorino Romano cheese, then sub grated parmesan cheese.

Ideas for Future Efforts

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