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Kale and Brussels Sprout Salad

Name: Kale and Brussels Sprout Salad
Ingredients: 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 pounds 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

A small grocery run gets this on the table.

Ingredients

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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 brussels 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. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
4.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Recipes sourced from Epicurious.com.

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