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Recipe By: By Susan Spungen Photography by Christopher Testani
Shared By michelles

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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