Brussels Sprout And Kale Salad - Pompeian

Ingredients

• 2 bunches of Tuscan kale, julienned (center stems discarded)
• 1 lb. brussels sprouts, trimmed and thinly sliced
• 1/2 cup coarsely chopped toasted almonds
• 1 cup grated parmesan or asiago
• 1 shallot, peeled and chopped finely
• 1 bunch curly parsley, stems removed
• 1/4 cup fresh lemon juice
• 1/2 Tablespoon sea salt
• 1 1/2 cup Pompeian Organic Robust Extra Virgin Olive Oil