You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/368295
Kale & Brussels Sprout Salad
1/4 cup fresh lemon
2 tablespoons Dijon mustard
1 tablespoon minced shallot
garlic clove, finely grated
1/4 teaspoon kosher salt plus more for
Freshly ground black pepper
2 large bunches of Tuscan kale
(about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
ounces brussels sprouts, trimmed, finely grated or shredded with a knife
cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely
1 cup finely grated Pecorino
Combine lemon juice, Dijon
mustard, shallot, garlic, 1/4 teaspoon 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 tablespoon 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
by Susan Spungen