Tangy and Tasty Kale Salad

This nutritious Brussels sprout and kale salad tastes way better than it sounds!

Ingredients

• 0.5 cup olive oil
• 0.25 cup lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 small garlic clove, finely minced
• 0.25 teaspoon salt, or more to taste
• ground black pepper to taste
• 1 teaspoon olive oil
• 0.3333333333333333 cup sliced almonds
• 1 bunch kale, center stems discarded and leaves thinly sliced
• 8 ounces Brussels sprouts, shredded
• 1 cup grated Pecorino Romano cheese

Steps

1. Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
2. Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
3. Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.