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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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