Brussels Sprout-Leaf Salad

Love The Food Network, and one of my favorite chefs to watch
is Giada De Laurentiis. Lately Giada, been making these amazing salads. I decide to try one in particular for myself. Needless to say the salad turned out marvelous. Now that Summer is right around the corner we all want to get into our Swim suits. Salads don't have to be boring, they can be fun! You can always add or remove the ingredients to your liken.

If you are a Vegan you don't have to use the cheese (Pecorino Romano) When I made this salad I made it with out the Almonds and Cheese. I added green onions (scallions) instead.

Brussels Sprout-Leaf Salad
Ingredients

Dressing:

* 1/4 cup extra-virgin olive oil
* 1/4 cup freshly lemon juice (from 1 large lemon)
* Kosher salt and freshly ground black pepper

Salad:

* 1 1/2 pounds Brussels sprouts
* 2 cups baby arugula
* 1 head Belgian endive, cut into 1/2-inch pieces
* 1/3 cup sliced almonds, toasted* see Cook's Note
* 1/3 cup grated Pecorino Romano

Directions

Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.

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. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

Cook's Note:

*To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

The unused core of the Brussels sprouts can be used in soups and stir-fries.

Peace ~ Blessings