De-stem and thinly slice the
Tuscan Kale (1 bunch)
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.
Use 1 tbsp of
Extra-Virgin Olive Oil (1/2 cup)
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.
Add the juice from
Lemons (1 1/4)
Shallots (1 Tbsp)
Garlic (1 clove)
Dijon Mustard (2 Tbsp)
Sea Salt (1/4 tsp)
Ground Black Pepper (to taste)
. Whisk to combine. Slowly whisk the remaining olive oil.
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.
Keep adding the dressing to taste as you massage it. Add
Almonds (1/3 cup)
Pecorino Romano Cheese (3/4 cup)