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| Photo Credit: Cookie And Kate |
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt, plus more for seasoning
freshly ground black pepper
2 large bunches of Tuscan kale (about 1.5 pounds), stems discarded, leaves thinly sliced
12 ounces Brussels sprouts, trimmed, finely grated or shredded
1/2 cup extra virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino or Parmesan cheese
Combine lemon juice, mustard, shallot, garlic, salt, and a pinch of pepper in a small bowl. Stir to blend. Set aside to let flavors meld. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.
Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
Slowly whisk remaining olive oil into lemon juice mixture. Season dressing to taste with salt and pepper.
Save time on Christmas Day by making ahead! The dressing, kale mixture, and toasted almonds can be prepared eight hours ahead of time. Cover dressing and kale separately and chill; cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat when ready to eat. Season lightly with salt and pepper. Garnish with almonds.
Anne Guzman is a nutritionist with Peaks Coaching Group. She is a certified kinesiologist, a registered holistic nutritionist, an AFPA-certified sports nutrition consultant, and a former professional cyclist. Anne can be reached directly through www.peakscoachinggroup.com or info@peakscoachinggroup.com.
