Ingredients

• 1/4 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 small garlic clove, grated finely
• 1/4 teaspoon kosher salt (plus more for seasoning)
• Freshly ground black pepper
• 2 large bunches of kale (approximately 1 1/2 pounds total), discard center stem leaving thinly sliced leaves.
• 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
• 1/2 cup extra-virgin olive oil, divided
• 1/3 cup almonds with skins, coarsely chopped
• 1 cup finely grated Pecorino

Method

1. Ahead of time: Prepare kale mixture, dressing, and toasted almonds eight hours prior. Chill dressing and kale mixture separately.  Cover almonds and let stand in room temperature.
2. Mix lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon salt, and a pinch of pepper in a small bowl.
3. Stir items until blended and set mixture aside.
4. Add thinly sliced kale and brussel sprouts into a large bowl.
5. Measure ½ cup oil into a cup. Stir almonds with 1 tbsp of oil from the cup in a small skillet over medium-high heat for about 2 minutes, until the almonds are golden brown
6. Transfer nuts to paper towel-lined plate and sprinkle almonds lightly with salt.
7. With the oil remaining in the cup, mix it into the original lemon-juice mixture. Season dressing with salt and pepper.
8. Add dressing and cheese to kale mixture and toss until coated.  Season with salt and pepper and garnish with almonds.