2 bunches tuscan kale, center stem discarded, julienned
1 pound brussel sprouts, trimmed and thinly sliced
1/2 cup sliced almonds
1 cup grated parmesan or asiago
1 cup Lemon Dressing:
1/4 cup fresh lemon juice
1 tablespoon sea salt
1 3/4 cup extra virgin olive oil
pepper to taste
1. Preheat oven to 350 degrees F. Toast almonds for about 10 minutes until golden brown. Set aside and cool.
2. While almonds are toasting, make the lemon dressing. In a bowl or food processor, combine shallot, lemon juice and salt. If using a food processor, leave motor running and add olive oil slowly. If not, whisk dressing while adding olive oil slowly. Add pepper to taste.
3. In a large mixing bowl, combine kale, brussel sprouts, parmesan and almonds. Slowly toss with dressing a little at a time until you have the desired amount.
4. Serve salad. Makes about 4 1/2 cups.