Ingredients
- 1/4 cup lemon juice
2 T Dijon mustard
1 T minced shallot
1 small garlic clove, finely grated
1/4 t salt
black pepper
2 large bunches Tuscan kale (about 1 1/2 lbs. total), center stem discarded, leaves thinly sliced
12 oz brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup olive oil
1/3 cup almonds, coarsly chopped
1 cup finely grated Romano (or Percorino)
Description
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