Brussels Sprout Leaf Salad

Brussels Sprout Leaf Salad

Ingredients
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper
Salad:
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

*

Directions
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.

*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.

The unused core of the Brussels sprouts can be used in soups and stir-fries.

Recipe courtesy of Giada De Laurentiis

Beet, Fennel and Jicama Salad With Macadamia Nut Dressing

Beet, Fennel and Jicama Salad with Macadamia Nut Dressing

I found this recipe in one of my favorite magazines, Food & Wine. I have yet to be disappointed with their publication. What fascinated me with this recipe was: the fennel, and the salad dressing which is dairy free and creamy. Serves 4

Dressing:

1 cup macadamia nuts

1/4 cup water

1 teaspoon lime zest

1 teaspoon ground cumin

1/8 teaspoon salt

Pinch of cayenne pepper

***

Directions:

In a food processor, finely grind the macadamias. Add the remaining ingredients and pulse until creamy; add more water, 1/2 teaspoon at a time to thin out as desired.

***

Salad

2 cups diced peeled jicama

2 cups diced fennel

2 cups diced beets

1 cup chopped Belgian endive

16 cherry tomatoes, chopped

Salt and freshly ground pepper

***

Directions:

Transfer the dressing to a bowl. Add the vegetables and season with salt and pepper. Toss well and serve.