Brussels Sprout-Leaf Salad

• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly 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

1. Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined.
2. Season with salt and pepper, to taste.
3. Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts.
4. Reserve the cores for another use.
5. Bring a large saucepan of water to a boil over medium-high heat.
6. Add the Brussels sprout leaves and cook for 1 minute.
7. Drain and put in a bowl of iced water, then transfer to a colander to drain.
8. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl.
9. Add the dressing and toss together.
10. Sprinkle with the cheese and serve.
11. *To toast the almonds, arrange them in a single layer on a baking sheet.
12. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes.
13. Cool completely before using.
14. The unused core of the Brussels sprouts can be used in soups and stir-fries.

extravirgin olive oil, lemon juice, kosher salt, brussels, baby arugula, endive, almonds, romano

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprout-leaf-salad-recipe.html (may not work)