Kale and Shaved Brussel Sprout Salad

Ingredients

• •1/4 cup fresh lemon juice
• •2 T. Dijon mustard
• •1 T. minced shallot
• •1 small garlic clove (finely grated)
• •1/4 tsp. kosher salt (plus more for seasoning)
• •Freshly ground black pepper
• •1 1/2 lb Tuscan kale (center stem discarded)
• •12 oz. brussels sprouts (trimmed)
• •1/2 cup extra-virgin olive oil (divided)
• •1/3 cup almonds with skins (coarsely chopped)
• •1 cup Pecorino (finely grated)

Instructions

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. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
2. Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. 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.

Frequently Asked Questions

How many servings does Kale and Shaved Brussel Sprout Salad make?

This recipe makes 8 servings. You can easily scale the ingredients up or down.

What are the main ingredients in Kale and Shaved Brussel Sprout Salad?

The key ingredients include fresh lemon juice, dijon mustard, minced shallot, small garlic clove, kosher salt, and 6 more ingredients.