Imen Dridi Giada De Laurentiis’ Brussels Sprout Salad is a flavorful dish made with Brussels sprout leaves, baby arugula, Belgian endive, toasted almonds, and Pecorino Romano cheese. It serves 4 people and can be prepared in about 30 minutes.
More Giada De Laurentiis Recipes:
- Giada De Laurentiis Potato Salad
- Giada De Laurentiis Baccala Salad
- Giada De Laurentiis Grilled Vegetables
💗 Why You’ll Love This Brussel Sprout Salad Recipe:
- Refreshing Flavor: The salad combines the crispiness of Brussels sprouts, the peppery bite of arugula, and the nutty crunch of toasted almonds for a delightful taste.
- Balanced Dressing: The lemony olive oil dressing adds a zesty and balanced tang to the salad.
- Elegant Presentation: With the addition of Belgian endive and grated Pecorino Romano cheese, it makes for an elegant and visually appealing dish.
- Quick Preparation: You can prepare this salad in about 30 minutes, making it a convenient choice for a healthy and delicious meal.
❓ What Is Giada De Laurentiis Brussel Sprout Salad Recipe?
Giada De Laurentiis’ Brussels Sprout Salad features blanched Brussels sprout leaves, arugula, Belgian endive, and toasted almonds, dressed with a zesty lemon and olive oil dressing, and topped with grated Pecorino Romano cheese. A simple, refreshing, and quick-to-make salad.
🥬 Giada De Laurentiis Brussel Sprout Salad Ingredients
- 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
- 1/3 cup grated Pecorino Romano
🥗 How To Make Giada De Laurentiis Brussel Sprout Salad
- In a small bowl, mix the lemon juice and olive oil together with a whisk. To taste, add salt and pepper.
- Take a small paring knife and cut off the Brussels sprouts’ top leaves. You can use the cores for something else. Over medium-high heat, bring a big pot of water to a boil.
- After you add the Brussels sprout leaves, cook for one minute. First, drain and put in a bowl of ice water. Next, move to a sieve and drain again.
- In a big salad bowl, mix the Brussels sprout leaves, lettuce, endive, and almonds. Mix in the sauce. Add the cheese on top, and then serve.
💭 Recipe Tips
- Prepare the Dressing: When mixing the lemon juice and olive oil, start with a smaller amount of salt and pepper, then taste and adjust to your liking.
- Blanch the Brussels Sprouts: Blanching the Brussels sprout leaves in boiling water for just one minute helps to soften them slightly and retain their bright green color.
- Toasting Almonds: When toasting sliced almonds, be careful not to burn them. You can do this in a dry skillet over medium heat or in the oven at around 350°F (175°C). Keep an eye on them and stir frequently until they turn golden brown and fragrant.
- Combining Ingredients: When mixing the salad, start by combining the blanched Brussels sprout leaves, baby arugula, Belgian endive, and toasted almonds.
- Grated Pecorino Romano: Add the grated Pecorino Romano cheese on top of the salad just before serving.
🍗 What To Serve With Brussel Sprout Salad?
Serve Brussels Sprout Salad as a side dish alongside grilled chicken, salmon, or a juicy steak it pairs well with dishes that have a savory or mildly seasoned profile to complement the salad’s fresh and tangy flavors.
🎚 How To Store Leftovers Brussel Sprout Salad?
- Refrigeration: Place the leftover Brussels sprout salad in an airtight container and refrigerate it it will stay fresh for up to 3 days.
- Freezing (for undressed salads only): If your Brussels sprout salad doesn’t have dressing, you can freeze it.
🚫 Can I Heat Leftovers Brussel Sprout Salad?
Generally, it’s not recommended to heat leftover Brussels sprout salad, especially if it’s dressed the salad is best enjoyed cold or at room temperature to maintain its texture and flavor.
FAQs
How do you prepare Brussels sprouts for a salad?
Clean the Brussels sprouts by removing any damaged outer leaves, then rinse and dry them. Use a knife or a food processor to thinly slice or shred them into bite-sized pieces.
Can I add proteins to my Brussels Sprout Salad?
Absolutely grilled chicken, bacon, hard-boiled eggs, or nuts like almonds and walnuts add protein and make the salad more filling and nutritious.
Is Brussels Sprout Salad healthy?
Brussels sprouts are high in vitamins C and K, fiber, and antioxidants, making the salad a nutritious option. The healthiness can vary with added ingredients and dressing.
What can I do to reduce the bitterness of Brussels sprouts in the salad?
Blanching the sprouts briefly before slicing can reduce bitterness also, adding sweeter elements like dried cranberries or a honey-based dressing can balance the flavor.
Can I use leftover cooked Brussels sprouts for the salad?
Yes, though the texture will be different chilled, cooked Brussels sprouts can be sliced and mixed with fresh ingredients for a different take on the salad.
Try More Giada De Laurentiis Recipes:
- Giada De Laurentiis Brussel Sprouts Agrodolce
- Giada De Laurentiis Marsala Chicken
- Giada De Laurentiis Chicken Cacciatore
Giada De Laurentiis Brussel Sprout Salad Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 344
- Total Fat: 48 g
- Saturated Fat: 6 g
- Carbohydrates: 64 g
- Dietary Fiber: 11 g
- Sugar: 18 g
- Protein: 24 g
- Cholesterol: 0 mg
- Sodium: 952 mg
Giada De Laurentiis Brussel Sprout Salad
Description
Giada De Laurentiis’ Brussels Sprout Salad is a flavorful dish made with Brussels sprout leaves, baby arugula, Belgian endive, toasted almonds, and Pecorino Romano cheese. It serves 4 people and can be prepared in about 30 minutes.
Ingredients
Instructions
- In a small bowl, mix the lemon juice and olive oil together with a whisk. To taste, add salt and pepper.
- Take a small paring knife and cut off the Brussels sprouts’ top leaves. You can use the cores for something else. Over medium-high heat, bring a big pot of water to a boil.
- After you add the Brussels sprout leaves, cook for one minute. First, drain and put in a bowl of ice water. Next, move to a sieve and drain again.
- In a big salad bowl, mix the Brussels sprout leaves, lettuce, endive, and almonds. Mix in the sauce. Add the cheese on top, and then serve.
Notes
- Prepare the Dressing: When mixing the lemon juice and olive oil, start with a smaller amount of salt and pepper, then taste and adjust to your liking.
- Blanch the Brussels Sprouts: Blanching the Brussels sprout leaves in boiling water for just one minute helps to soften them slightly and retain their bright green color.
- Toasting Almonds: When toasting sliced almonds, be careful not to burn them. You can do this in a dry skillet over medium heat or in the oven at around 350°F (175°C). Keep an eye on them and stir frequently until they turn golden brown and fragrant.
- Combining Ingredients: When mixing the salad, start by combining the blanched Brussels sprout leaves, baby arugula, Belgian endive, and toasted almonds.
- Grated Pecorino Romano: Add the grated Pecorino Romano cheese on top of the salad just before serving.
