Shredded Brussel Sprouts (or Cabbage), Endive and Lemon Salad

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

  • 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

  1. Dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic and honey until combined. Season with salt and pepper, to taste.
  2. 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.