Brussels Sprouts and Kale Salad

Serves 8

Ingredients:

2 bunches dinosaur kale (also known as Tuscan or lacinato kale), washed, stemmed and julienned

1 bag Brussels sprouts, trimmed and grated (Cuisinart is good for this)

1/3 cup toasted almonds, chopped

1 cup grated Pecorino cheese

¼ cup fresh lemon juice

1 T. minced shallots

1 large clove garlic, minced

2 T. Dijon mustard

½ cup extra-virgin olive oil

sea salt and freshly-ground pepper to taste

Method:

Combine veggies, almonds and cheese in large salad bowl. In separate small bowl, combine lemon juice, shallots, garlic and mustard; combine. Whisk in olive oil to thicken; toss with salad. Adjust seasoning with salt and pepper. It is best to dress this ½ hour before serving to soften kale.