Categories: Dinner

Ingredients

• 1/4 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 small garlic clove, finely grated
• 2 large bunches of Tuscan kale (about 1 1/2 pounds total), cut center stem and discarded, leaves thinly sliced
• 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife (cut off ends and cut into shredded pieces)
• 1/2 cup extra-virgin olive oil, divided
• 1/3 cup almonds with skins, coarsely chopped (dry, unsalted)
• 1 cup finely grated Pecorino

Directions

1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded Brussel sprouts in a large bowl.

2. Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. 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.

3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

4. **If you are bringing the salad to a party prep the dressing ahead of time and add upon serving.

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