Awesome Kale (and Brussles Sprouts) Salad

We only discovered kale a few years ago and I'm also a lover of brussels sprouts, so when someone brought this recipe to a party, I had to track it down. I know sprouts can be polarizing – but even Pepo was shocked to find that he loved them in this salad. 

The original recipe is from Bon Appetit - but I've cut the portions in half because it made so much. Note - you'll have dressing left over. Double bonus since it's very tasty.


Kale and Brussels Sprout Salad
Serves 4

Dressing:
1/4 cup fresh lemon juice
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/2 cup extra-virgin olive oil
1/4 teaspoon kosher salt

Salad:
1 bunch Tuscan kale, center stem discarded
6 ounces brussels sprouts, trimmed and thinly sliced on a mandoline 
1/3 cup almonds, skins coarsely chopped
1/2 cup finely grated Pecorino

Prep the Kale:
Tear the kale into small pieces in a large salad bowl. Sprinkle a generous pinch of kosher salt and 1/2 teaspoon olive oil over the kale, rubbing the salt and oil into the kale with your fingers until the leaves glisten. Set aside while you make the dressing, chop the brussels sprouts and toast the almonds.

Make the dressing:
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon salt and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld (about 10 minutes). Slowly whisk in 1/2 cup of olive oil (reserving 1 tablespoon for later use) into the lemon-juice mixture until everything is well combined and creamy. Season dressing to taste with salt and pepper.

Toast the almonds:
Add the reserved tablespoon of olive oil into a small skillet and 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 them lightly with salt.

Assemble the salad:
Combine shredded brussels sprouts in the bowl with the kale. Add dressing to taste (you'll have extra dressing left over) and toss well to combine. Add cheese, toss again, and taste for seasoning adding salt and pepper as desired. Garnish with the almonds and serve.

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.