Kale and Brussels Sprouts Salad

This is surprisingly crisp and delicious! Dark or cabbagy vegetables can taste almost delicate when shredded or processed. Use all of the mustard; it works really well. (Adapted from Epicurious.)

¼ cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
¼ teaspoon kosher salt 
Freshly ground black pepper
½ cup extra-virgin olive oil
2 large bunches of Tuscan kale (about 1½ pounds total), center stem discarded, leaves thinly sliced
¾ pound (12 ounces) Brussels sprouts, trimmed, finely grated in a food processor
¼ cup red onion, finely chopped
⅓ cup toasted almonds with skins, coarsely chopped *

In a small bowl, combine lemon juice, Dijon mustard, shallot, garlic, kosher salt, and a pinch of black pepper. Stir to blend; set aside for 30 minutes to let flavors meld. 

Mix the sliced kale and grated sprouts in a large bowl. Slowly whisk olive oil into lemon-juice mixture. Season dressing to taste with salt and pepper.**

Add onion and dressing to kale mixture; toss to coat. Season again with salt and pepper to taste (it needs more than you think). Garnish with the chopped almonds.

* Feel free to buy the almonds already roasted, but I like to toast them myself, as they taste great and give the kitchen a lovely aroma. Heat an ungreased pan on medium, add chopped raw nuts, and toast until fragrant. Watch carefully so they don’t burn.

** ADVANCE PREP: The dressing and vegetable mixture can be prepared to this point up to 8 hours ahead. Store them separately, covered, in the fridge until ready to assemble and serve.

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