CHICORY AND BRUSSELS SPROUT LEAF SALAD WITH PRESERVED LEMON VINAIGRETTE

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.