Ingredients
6
6 servings
- •½ cup olive oil
- •¼ cup lemon juice
- •2 tablespoons Dijon mustard
- •1 tablespoon minced shallot
- •1 small garlic clove, finely minced
- •¼ teaspoon salt, or more to taste
- •ground black pepper to taste
- •1 teaspoon olive oil
- •⅓ cup sliced almonds
- •1 bunch kale, center stems discarded and leaves thinly sliced
- •8 ounces Brussels sprouts, shredded
- •1 cup grated Pecorino Romano cheese (Optional)
Instructions
- Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
- Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
- Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.
Nutritional Facts
Per 6 servings
- Calories: 352
- Carbohydrate: 16g
- Fat: 29g
- Fiber: 4g
- Protein: 12g
- Sugar: 2g
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