Kale and brussels sprout salad with walnuts parmesan and lemon-mustard dressing | epicuriantime.com

Ingredients

• For the Salad
• 1 cup raw almonds with skins or walnuts, chopped
• 1 pound brussels sprouts, trimmed, halved and thinly sliced
• 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
• 1 cup coarsely grated Parmigiano Reggiano or Pecorino
• For the Dressing
• 1/4 cup fresh lemon juice, from about 2 lemons
• 1/2 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped shallots, from one large shallot
• 1 small clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• recipeIngredient ends