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Kale And Brussels Sprout Salad
Ingredients
- ¼ cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- ¼ teaspoon kosher salt, plus more
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1½ lb. total), center stem discarded, leaves thinly sliced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- ½ cup extra-virgin olive oil, divided
- ⅓ cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
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