Shaved Brussels Sprouts and Endive Salad
Makes 6 servings
- 2 pounds Brussels sprouts
- 1/2 pound yellow endive
- 1/2 pound red endive
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
- 1/4 cup grated Pecorino
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Recipe by Anna Watson Carl
SHOW STEP-BY-STEP INSTRUCTIONS
This is a wonderful, light accompaniment to a heavier stew or pasta dish. It also makes a wonderful side dish with roasted chicken or fish.
Using a mandoline with a hand guard, thinly shave the Brussels sprouts, discarding the tough ends. Thinly slice the endives and combine with the Brussels sprouts in a large bowl.
In a small bowl, whisk together the lemon juice and the oil. Season with salt and pepper, to taste. Drizzle the vinaigrette over the salad and toss to combine. Add the Pecorino and toss. Taste, and season with additional salt, pepper, or lemon as needed.