By Eve Fox,
Serves 6-8
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small clove garlic, finely grated
Sea salt and pepper
1/2 cup olive oil
1 bunch Tuscan kale, center stem discarded, leaves sliced thinly
12 oz. Brussels sprouts, trimmed and shredded
1/3 cup almonds with skins, toasted and coarsely chopped
1/2 cup grated Pecorino, Parmesan or Romano cheese
1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix the thinly sliced kale and shredded Brussels sprouts in a large bowl.
2. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add the dressing, cheese and almonds to the Brussels sprouts and kale mixture and toss to coat. Season lightly with salt and pepper and serve.
