Kale and Brussels Sprout Salad
adapted from “bon appétit”
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 lbs total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely
grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino
1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
2. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
3. Spoon 1 tablespoon oil into a small skillet; heat oil over medium-high heat.
4. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate.
Sprinkle almonds lightly with salt.
5. Slowly whisk remaining olive oil into lemon juice mixture. Season dressing to taste withsalt and pepper.
6. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.