Kale and Brussels Sprouts Salad
Ingredients
- ¼ cup lemon juice
- 2 tbsp Dijon mustard
- 1 tbsp minced shallot
- 1 garlic clove, finely grated
- ¼ tsp kosher salt
- freshly ground black pepper
- 1 large bunch of kale, center stem discarded, leaves thinly sliced
- 12 oz. brussels sprouts, trimmed and finely grated or shredded with a knife
- ½ cup extra-virgin olive oil, divided
- ⅓ cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
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