====== Kale and Brussel Sprout Salad ======
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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 lb. 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
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 8
  * [[http://www.bonappetit.com/recipe/kale-and-brussels-sprout-salad|Source]]


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===== Directions =====
  - 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.
  - 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.
  - 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.

{{tag>lemon mustard shallots kale brussel_sprouts almonds pecorino }}
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