I wanted to make a salad with brussel sprouts, but I wasn’t sure if everyone liked them or not.  Therefore I didn’t want the whole salad to be just brussel sprouts.  I looked up some recipes, but couldn’t find any that didn’t have brussel sprouts as the main ingredient.  I made this one up based on what I found at the farmer’s market (curly endive) and what I had left in the fridge (carrots, celery and tomatoes).  Today at lunch we had a discussion on what this green I used was.  I told them I thought the sign at the market said endive, but then we all associated endive with those long yellow scoop-like leaves.  Turns out what I bought was endive, but it’s called curly endive, aka frisee.  The yellow scoops are Belgian endive.  They are of the same genus, but different species.  Mystery solved.

This head of endive was huge.  I forgot to take a picture of the whole thing before I started chopping it up, this is only half:

I sliced the brussel sprouts thinly, by first slicing them in half.  Buy larger ones if you can.  Dice the carrots and celery pretty small.

I heated a saute pan and first toasted the almonds dry.  Using the same pan, I sauteed the brussel sprouts, carrots, and celery with olive oil.  I did the brussel sprouts separately, thinking I’d keep them separate in case someone didn’t like them, but then they got mixed with the carrots and celery in my tupperware anyway.  And everyone ended up liking brussel sprouts.  Yay!

Ingredients

makes 5 servings

• 1 head curly endive, chopped
• 1/2 pound brussel sprouts, thinly sliced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 1 cup cherry tomatoes, diced
• 1 cup sliced almonds, toasted

Dressing:

• juice from 1/2 lemon
• 1/2 cup olive oil
• salt & pepper to taste

Toast almonds in a saute pan, dry.  Using the same pan, saute the brussel sprouts, carrots, and celery with olive oil.  Cook just until brussel sprouts turn bright green and start to brown.  Don’t wait until they get really wilted.  Allow to cool (refrigerate overnight if possible).  Whisk together dressing ingredients.  Toss endive, brussel sprout-carrot-celery mixture, tomatoes, and almonds together with dressing.

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