Brussels Sprout-Leaf Salad
Brussels Sprout-Leaf Salad is a gluten free, primal, and vegetarian recipe with 4 servings. This side dish has 301 calories, 11g of protein, and 22g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of brussels sprouts, pecorino romano, belgian endive, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 26 minutes.
Instructions
Watch how to make this recipe.
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.