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.
Recipe by Gourmet Passover Cooking at