Kale and Brussels Sprout Salad

I know, I know.  Kale??  Brussels sprouts?? So over it, right?  My daughter introduced me to this recipe, and it is really delicious.  So, eat your greens and enjoy them!

This recipe came from Bon Appetite; I have cut it in half to serve 4-5.  Double it if you need more.  Note I used pre-shredded sprouts here, and that is something I will not do again.  The quality was not the best, I recommend you shred the sprouts yourself, easy to do in a food processor.

Ingredients:

• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• ½ tablespoon minced shallot
• 1 small garlic clove, minced
• ¼ cup plus 1 tablespoon olive oil
• Salt & pepper
• 1 bunch Tuscan kale, stemmed and thinly sliced
• 6 ounces Brussels sprouts, shredded (or very thinly sliced)
• 2 tablespoons almonds with skins on, coarsely chopped
• ½ cup Pecorino cheese, grated
• 1 avocado - optional
  

Directions:

1.      Mix lemon juice, mustard, shallot, garlic, salt & pepper to taste together.

2.      Drizzle in ¼ cup of olive oil, whisking constantly to form a smooth dressing.

3.      Sauté almonds in 1 tablespoon of olive oil until brown in spots.  Remove to a paper towel lined plate.

4.      Toss kale and Brussels sprouts with the dressing in a large bowl.  I do this ahead of time, as much as two hours before serving.  Keep in the fridge until ready to serve.

5.      Toss in almonds and cheese, and serve.