My sister introduced me to this recipe during her pre-Thanksgiving party at her new condo. It is clean tasting, healthy, and super simple to make. After you make this salad, you’ll be glad not only for the short grocery trip but also for all the leftovers!
I eliminated the cheese to make it paleo, but the original recipe calls for 1/4 cup shredded Pecorino cheese if you’re interested.
1.5 pounds kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
12 oz brussels sprouts, trimmed, finely grated or shredded with a knife
1/4 cup fresh lemon juice
2 Tbs Dijon mustard
1 Tbs minced shallot
1 garlic clove, finely grated
1/3 cup almonds with skins, coarsely chopped
1/2 cup extra-virgin olive oil, divided
1/4 tsp kosher salt plus more for seasoning
Ground black pepper to taste
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.