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Brussels Sprout Salad


1/4 cup extra-virgin olive oil

1/4 cup fresh 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




In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.



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.

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