Add to my passover recipe box
Shredded Brussel Sprouts (or Cabbage), Endive and Lemon Salad
Original recipe by Giada De Laurentis, adapted by GKC. Great color, flavor and a zip to this salad. Add grated cheese for a nice dairy version.
Serves: 5
Ingredients
- Dressing:
- ¼ cup extra-virgin olive oil
- ¼ cup freshly lemon juice (from 1 large lemon)
- 1 clove garlic, minced
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper
- Salad:
- 1-1/2 pounds Brussels sprouts, shredded (or use shredded cabbage)
- 2 cups baby arugula
- 1 head Belgian endive, cut into ½-inch pieces
- ⅓ cup sliced almonds, toasted
Instructions
- Dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic and honey until combined. Season with salt and pepper, to taste.
- Salad: Slice the brussel sprouts into thin strands. Wash and check thoroughly. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprouts and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain and dry well. Put the Brussels sprouts, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together.
If shredded cabbage is side, is the brief one minute cooking needed? Thanks.
You can skip it but dress the salad a bit early to soften the cabbage.