This is a tasty salad, a bit time consuming, but worth it. Potlucks are some of the best places to catch a new recipe worth your time, so thanks Tee for this one. You have to blanch the Brussels sprouts first and then peal them off as leaves to put into the salad. Then you mix all the right stuff from arugula to almonds and Parmesan together for a hearty and crunchy salad. It’s a hit!
Brussels Sprouts & Arugula Salad Recipe ->
- 1 1/2 pounds Brussels Sprouts
- 2 cups baby arugula
- 1 head Belgian endive, cut into 1/2-inch pieces (or any other green leaf lettuce or not all!)
- 1/3 cup sliced almonds, toasted OR Toasted Pepitas
- 1/3 cup grated Pecorino Romano or Parmesan
Wash and remove outer leaves of Brussels sprouts. Boil water and add the Brussels sprout leaves for 1 minutes. Then drain the Brussels sprouts in ice water to blanch them. Then place cooled Brussels sprout leaves on a paper towel to drain. Mix Brussels sprouts, arugula, endive, almonds, and cheese. Add dressing and toss!