Name: Brussel Sprout and Kale Salad
Ingredients: 2 tbsp fresh lemon juice; 1 tbsp dijon mustard; 2 tsp minced shallot; 1 small garlic clove, grated; ¼ tsp salt; ⅛ tsp ground black pepper; ⅓ cup extra virgin olive oild; 1 bunch baby kale (all centre stems discarded including on leaves) thinly slice leaves, rinse well, let drain.; 15 medium brussel sprouts, trimmed, and sliced very thinly; ⅓ cup almonds, toasted and coarsley chopped; ½ cup finely graded Pecorino, Asiago, Parmesan or other hard cheese

2 tbsp fresh lemon juice

1 tbsp dijon mustard

2 tsp minced shallot

1 small garlic clove, grated

¼ tsp salt

⅛ tsp ground black pepper

⅓ cup extra virgin olive oild

1 bunch baby kale (all centre stems discarded including on leaves) thinly slice leaves, rinse well, let drain.

15 medium brussel sprouts, trimmed, and sliced very thinly

⅓ cup almonds, toasted and coarsley chopped

½ cup finely graded Pecorino, Asiago, Parmesan or other hard cheese

Combine first 6 ingredients (fresh lemon juice, dijon mustard, minced shallot, garlic, salt, and ground pepper) in a small bowl. Stir to blend; set aside to let flavours blend.

Slowly whisk olive oil into the lemon-juice mixture. Season dressing to taste with salt and pepper. Mix thinly sliced kale and shredded Brussel sprouts in a large bowl.

Add dressing and grated cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds, (or cranberries, pine nuts, raisins, etc.)Can use a large ziplock bag for the greens mix. This tastes good the next day too.

Ingredients