Cooking Instructions
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Step 1
De-stem and thinly slice the
Tuscan Kale (1 bunch)
.
Step 2
Cut the woody ends off off the
Brussels Sprouts (12)
. Rinse the brussel sprouts in a bowl of water and dry them. Cut into fine slices.
Step 3
Use 1 tbsp of
Extra-Virgin Olive Oil (120 mL)
to toast the almonds for 2 to 3 minutes over medium-high heat. Transfer the nuts to a paper towel lined plate and sprinkle with some fine sea salt.
Step 4
Add the juice from
Lemons (1 1/4)
to the
Shallots (10 g)
,
Garlic (1 clove)
,
Dijon Mustard (30 g)
,
Sea Salt (2 g)
, and
Ground Black Pepper (to taste)
. Whisk to combine. Slowly whisk the remaining olive oil.
Step 5
In a large salad bowl, mix together the kale and the brussels sprout. Add 1/2 of the dressing to the greens and massage the dressing into the greens.
Step 6
Keep adding the dressing to taste as you massage it. Add
Almonds (50 g)
and
Pecorino Romano Cheese (90 g)
and serve!
