Kale & Brussels Sprout Salad

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So good..... My kids devoured a plate full of brussel sprouts and kale!
Jennifer Blum Schiff   •  24 Apr   •  Report
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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 pounds 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

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