Best Brussels Sprout Leaf Salad Recipes

Brussels Sprout-Leaf Salad image

Provided by Giada De Laurentiis

Time 26m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

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.

CHICORY AND BRUSSELS SPROUT LEAF SALAD WITH PRESERVED LEMON VINAIGRETTE image

Yield 8-10 servings

Number Of Ingredients 7

2 medium heads chicory (see note)
1.5 pounds Brussels sprouts
1/4 C chopped preserved lemon
Juice from 1/2 fresh lemon
2 Tbs white wine vinegar
1/4-1/2 C olive oil
finely chopped parsley (optional).

Steps:

Bring large pot of water to a boil. Meanwhile prepare an ice water bath. Blanch Brussels Sprout leaves in boiling water for 1 minute. Immediately transfer to ice-water bath. Drain, spin dry, and place in large bowl. Wash chicories. Roll leaves into cigar shapes and cut into thin ribbons. Add to bowl with Brussels. Make vinaigrette: put preserved lemon, fresh lemon juice, and vinegar in a small jar and shake well. Add 1/4 C olive oil and shake very well. Taste. Adjust acid and oil according to taste. Mix salad and serve immediately. Can add a handful of finely chopped parsley if you like.