Brussels Sprouts & Kale Salad With Toasted Almonds & Parmesan

The first step is to make the dressing. You want to give it a chance to let the flavors meld and develop a bit — probably best to make it half or even a full day in advance if you can.
Once, the dressing is ready, you can get down to business with the rest of the ingredients. I used my handy dandy little Kyocera mandolin to shave the Brussels sprouts up nice and thin – as usual, it worked like a charm.
Don’t skimp on the nuts, cheese or dressing. They provide important rich, nutty, crunchy complements to all the hearty greens and the acidity and bite of the dressing.
This is a hearty winter salad that eats almost like a meal. The recipe is lightly adapted from the Bon Appetit original.

Serves 6-8

Ingredients
* 1/4 cup fresh lemon juice
* 2 Tbsp Dijon mustard
* 1 Tbsp minced shallot
* 1 small clove garlic, finely grated
* Sea salt and pepper
* 1/2 cup olive oil
* 1 bunch Tuscan kale, center stem discarded, leaves sliced thinly
* 12 oz. Brussels sprouts, trimmed and shredded
* 1/3 cup almonds with skins, toasted and coarsely chopped
* 1/ cup grated Pecorino, Parmesan or Romano cheese

Directions
1. 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 the thinly sliced kale and shredded Brussels sprouts in a large bowl.
2. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add the dressing, cheese and almonds to the Brussels sprouts and kale mixture and toss to coat. Season lightly with salt and pepper and serve.

Read more: http://www.care2.com/greenliving/kale-brussels-sprouts-salad-with-almonds-pecorino.html#ixzz1jALOp4BK