We just had to share this wonderful recipe that our client, Amy Ende, shared with us from Food Network.  It is ABSOLUTELY delicious!



  • 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 lbs. Brussel Sprouts
  • 2 cups baby argula
  • 1 head Belgian Endive
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup grated Pecorino Romano


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 brussel sprouts.  Reserve the cores for another use – roasting, etc.  Bring a large saucepan of water to a boil over medium-high heat.  Add the brussel 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 brussel sprout leaves, arugula, endive and almonds into a large salad bowl.  Add the dressing and toss together.  Sprinkle with cheese and serve.

Note: I have also added sliced apples and celery to this and it was YUMMY!  You can substitute Romaine for the endive as well.  ENJOY and happy summer!

 Original Recipe: Food Network – Giada DeLaurentils