I Ate New York City: Kale and Brussels Sprout Salad

I LOVE this salad!

(thanks Meagg for the recipe!)

It's surprising how amazing and refreshing the raw brussels

and kale are with the tart lemmony dressing.

Make this salad into a meal by adding grilled chicken or shrimp!

You'll Need -

1/4 cup fresh lemon juice (two lemons)
2 tablespoons dijon mustard
1 tablespoon minced shallot
1 garlic clove, finely grated
2 large bunches of kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
12 oz of brussels sprouts, shredded with a knife (I use 12-15 large brussels)
1/3 cup almonds with skins (or you can used chopped or sliced)
1/2 cup olive oil
1 cup finely grated pecorino
freshly ground salt and pepper

Combine lemon juice, dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors mingle. Mix the sliced kale and shredded brussels sprouts in a large bowl.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

Top the kale mixture with protein (if desired), almonds, and cheese...

Add the dressing to the salad and toss to coat. Season lightly with salt and pepper.