.kale and brussels sprout salad.

To be honest, this salad sounded rather 'interesting' the first time my husband suggested we make it. And I admit it, I was skeptical.
But after trying it, it has quickly become my newest favorite salad. So incredibly delicious. I highly urge you to think of this recipe the next time you want a new side dish with dinner. Especially when feeding a large group......I'm thinking easter, christmas, thanksgiving perhaps?
Healthy, Easy and a total crowd pleaser!!

Kale & Brussels Sprout Salad

[original recipe found here]

ingredients:

1/4 cup fresh Lemon Juice

2 tbsp Dijon Mustard

1 tbsp minced Shallot

1 small Garlic Clove, finely grated

1/4 tsp Salt, plus more for seasoning

freshly Ground Pepper

2 large bunches of Kale [about 1 1/2 pounds total], center stem discarded, leaves thinly sliced [yes, raw]

12 ounces Brussels Spouts, trimmed, finely grated or shredded with a knife [and yes, believe it or not, RAW!]
1/2 cup Purple Cabbage, finely chopped or grated [OPTIONAL]

1/2 cup Extra Virgin Olive Oil, divided

1/3 cup Almonds with skins, coarsely chopped

1 cup finely grated Pecorino or Parmesan cheese

directions:

1] Combine lemon juice, dijon mustard, shallot, garlic, 1/4 tsp salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. This can be made way ahead of time and actually tastes better the longer it sits.

2] Mix thinly sliced kale and shredded brussels sprouts in a large bowl. I also thought that it would be nice if you wanted to add some purple cabbage for color, but this is totally optional.

3] 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.

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

5] Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

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.