Kale and Brussels Sprouts Salad per Greta!

Ingredients

•1/4cupfresh lemon juice
•2tablespoonsDijon mustard
•1tablespoonminced shallot
•1small garlic clove, finely grated
•1/4teaspoonkosher salt plus more for seasoning
•Freshly ground black pepper
•2large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
•12ouncesbrussels sprouts, trimmed, finely grated or shredded with a knife
•1/2cupextra-virgin olive oil, divided
•1/3cupalmonds with skins, coarsely chopped
•1cupfinely grated Pecorino


Preparation

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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.

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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.

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Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEADDressing, 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.

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Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.



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nutritional information

10 servings, 1 serving contains:
Calories (kcal) 195.6
%Calories from Fat 70.3
Fat (g) 15.3
Saturated Fat (g) 3.2
Cholesterol (mg) 8.0
Carbohydrates (g) 8.7
Dietary Fiber (g) 3.3
Total Sugars (g) 2.0
Net Carbs (g) 5.5
Protein (g) 8.1
Sodium (mg) 303.9




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