Best Chicory And Brussels Sprout Leaf Salad With Preserved Lemon Vinaigrette Recipes

Shaved Brussels Sprouts Salad image

Provided by Katie Lee Biegel

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
2 tablespoons minced shallots
1 tablespoon Dijon mustard
2 teaspoons honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds shaved Brussels sprouts (these can be purchased in bags in the produce section or you can use your food processor to make fresh)
1/3 cup chopped dried apricots
1/3 cup chopped hazelnuts
1/3 cup diced pecorino

Steps:

For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

Brussels Sprout-Leaf Salad image

Provided by Giada De Laurentiis

Categories appetizer

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.