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!