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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), centre stem discarded, leaves thinly sliced
12 ounces of 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 (optional)
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 flavours meld.
Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.
Measure 1/2 cup of 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.
Mix dressing, kale mixture and almonds together.