Brussels Sprout-Leaf Salad

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.