INGREDIENTS
1/4- cup fresh lemon juice
2- tablespoons Dijon mustard
1- tablespoon minced shallot
1- small garlic clove, finely grated
1/4- teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2- large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
12- ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2- cup extra-virgin olive oil, divided
1/3-cup almonds with skins, coarsely chopped
METHOD

• Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
• 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.
• 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 almond

Adapted from: www.bonappetit.com