Kale & Brussel Sprout Salad

Kale & Brussel Sprout Salad-Epicurious

Ingredients

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 kale (about 1½ pounds total), center stem discarded, leaves thinly sliced ( I actually dice the leaves into small bits)
•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

Instructions

Preparation
Whisk lemon juice, Dijon mustard, shallot, garlic, ¼ teaspoon salt, and a pinch of pepper in a small bowl. Set aside to let flavors to blend. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Heat 1 Tbsp oil in small skillet. 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.
Whisk ½ cup 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.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.