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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 pounds 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
- 1 cup finely grated Pecorino
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Preparation
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 thinly sliced
kale and shredded brussels sprouts in a
large bowl.
Measure 1/2 cup oil into a cup. Spoon
1 tablespoon 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. DO AHEAD:
Dressing, kale mixture, and toasted almonds
can be prepared 8 hours ahead. Cover
dressing and kale mixture separately and
chill. Cover almonds and let stand at room
temperature.
Add dressing and cheese to kale mixture;
toss to coat. Season lightly with salt and
pepper. Garnish with almonds.
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