Brussels Sprout Salad
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_____________________________________________