¼ cup freshly squeezed lemon juice (from one lemon)
Kosher salt and freshly ground black pepper
Salad:
1½ pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into ½-inch pieces
1 head radicchio
1 bunch sunflower sprouts (optional)
⅓ cup sliced almonds, toasted* see Cook's Note
⅓ cup grated Pecorino Romano
Instructions
Salad Dressing:
in a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
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, radicchio, sunflower sprouts, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.
Note: *To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
Notes
The unused core of the Brussels sprouts can be used in soups and stir-fries.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/03/07/a-bit-o-the-green/