kale & shaved brussel sprouts salad // my favorite salad.

do you guys dream of food?   just say yes to make me feel better because i totally do.   and this salad is one of my most common.   my sister dana talked & talked about this salad and for one reason or another i shrugged her off for the longest time.   why?!   it is SO good!!  the kids gobble it up too, bonus!  (i have yet to get vance to even try it…) so now i will spread the love to you…

it is from this blog….
http://designerbagsanddirtydiapers.blogspot.com/2013/12/kale-shaved-brussel-sprouts-salad.html?m=1

:: K A L E  +  B R U S S E L S   S P R O U T S   S A L A D ::

adapted from Bon Appetit

                                                            

INGREDIENTS

• 1/4 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 small garlic clove, finely grated
• 1/4 teaspoon kosher salt plus more for seasoning
•  Freshly ground black pepper
• 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
• 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

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 meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. 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 and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.