Here is one of my favorite salads, the Brussel Sprout Leaf Salad.

4 servings

Dressing:
¼ cup extra-virgin olive oil
¼ cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper

Salad:
1 ½ pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into ½-inch pieces
⅓ cup sliced almonds, toasted
⅓ cup grated Pecorino Romano

Instructions:

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

Salad:
Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large