Kale Brussels sprouts salad
Servings: 6-8 Ingredients Salad 1 cup almonds, sliced 1 lb brussels sprouts, trimmed, cut in half, thinly sliced 1 lb curly or tuscan kale (1 large bunch), remove thick center rib, sliced 1 cup coarsely grated Parmigiano Reggiano (optional) Dressing 1/4 cup fresh lemon juice (2 lemons) 1/2 cup extra virgin olive oil 1 tbs Dijon mustard 2 tbs finely chopped shallots, from one large shallot 1 small clove garlic, minced 1/2 tsp salt 1/4 tsp ground black pepper Instructions Combine the brussels sprouts and kale in a large bowl. Make the dressing by combining ingredients in a small bowl. Pour over the vegetables. Add the almonds and cheese, toss. Let the salad sit at room temperature for 30 minutes...