What you Need:
-½ cup olive oil
-1/4 cup fresh lemon juice
-2 tablespoons Dijon mustard
-1 tablespoon minced shallot
-1 small garlic clove, finely grated
-1/4 teaspoon sea salt plus more for seasoning
-Freshly ground black pepper
-1 large bunch of kale centre stem discarded, leaves thinly sliced
-12 ounces Brussels sprouts, trimmed, finely shredded with a knife
-1/3 cup Almonds, chopped
-½ cup shaved pecorino
Let’s Get Cooking:
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 flavours meld. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.
Slowly whisk 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.
