Ingredients
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 2 tbsp Dijon mustard
- 1 tbsp minced shallot
- 1 clove garlic, pressed or minced
- 1/4 t salt
- 2 bunches flat leaf kale (1 1/2 lbs)
- 12 ounces brussels sprouts
- 1 cup Pecorino cheese finely grated (about 2 1/2 ounces)
- Fresh ground pepper
- *1/3 cup toasted almonds
Instructions
- *Preheat oven to 350o. Coarsely chop 1/3 cup raw almonds with the brown skin on them. Spread chopped almonds on a cookie sheet and toast for 10 – 12 minutes.
- To prepare dressing, whisk together oil, lemon juice, mustard, shallot, garlic and salt. Set aside.
- Cut the hard end off the brussels sprouts and any damaged or dirty outer leaves. Finely chop.
- Remove center stem of kale leaves and finely chop.
- Toss the kale and brussels sprout leaves together, add the dressing and cheese. Thoroughly mix.
- Add fresh ground pepper and toasted almonds on top.
Enjoy!