Kale and Brussels Sprout Salad

Check out this delicious and innovative salad recipe!

Ingredients:

• 1/4 cup fresh lemon juice
• 2 tbsp dijon mustard
• 1 tbsp minced shallot
• 1 small garlic clove, finely grated
• 1/4 tsp kosher salt, plus more for seasoning
• freshly ground black pepper
• 1 1/2 pounds of kale, center stem discarded, sliced up
• 12 oz brussels sprouts, quartered
• 1/2 cup extra-virgin olive oil, divided
• 1/3 cup slivered almonds
• 1 cup shaved parmesan

Directions:

Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.

Mix kale and brussels sprouts in a large bowl. You can shred the brussel sprouts, but I keep them quartered because I like the crunch.

Measure 1/2 cup oil into a cup. Spoon 1 tbsp oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt (optional).

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat.

Season lightly with salt and pepper. Garnish with almonds and shaved parmesan.

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