Kale and Brussels Sprouts Salad (Sumptuous Salads- Year Four: Volume 5; August, 2013)

Prep time: 30 min

Cook time: 5 min
Ready in: 35 min
Serves: 8- 10

Ingredients: 
1/4 c. lemon juice
2 T. Dijon mustard
1 T. shallot- minced
1 small garlic clove- finely grated
1/4 tsp. salt (plus more for seasoning)
Pepper
2 large bunches of Tuscan kale (about 1 1/2 pounds total)- center stem discarded, leaves thinly sliced
12 oz. Brussels sprouts- trimmed, finely grated or shredded with a knife
1/2 c. olive oil
1/3 c. almonds- with skins, coarsely chopped
1 c. Pecorino cheese- finely grated

Directions: 
- Combine lemon juice, Dijon, shallot, garlic, 1/4 tsp. salt, and a pinch of pepper in a small bowl, stirring to blend well

- Set aside to let flavors meld

- Mix kale and Brussels sprouts in a large bowl
- Heat 1 T. olive oil in a small skillet over medium-high heat

- Add almonds to skillet and stir frequently until golden brown in spots, about 2 min

- Transfer nuts to a plate lined with a paper towel

- Sprinkle almonds lightly with salt

- Slowly whisk remaining olive oil into lemon juice mixture

- Season dressing to taste with salt and pepper

- The above can be done up to 8 hours in advance

- When ready to serve, add dressing and cheese to kale mixture and toss to coat

- Season lightly with salt and pepper

- Garnish with almonds


*Dina found recipe here. Also... I accidentally deleted the pictures from this dinner :( so the photo here is care of our Do-Over Dinner, Year 5: Volume 1