Tangy And Tasty Kale Salad - cooking recipe

Ingredients

Dressing:
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely minced
1/4 teaspoon salt, or more to taste
ground black pepper to taste
Salad:
1 teaspoon olive oil
1/3 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)

Preparation

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.