Name: Kale and Brussels Sprout Salad
Yield: 8–10 servings
Ingredients: ¼ cup fresh lemon juice; 2 tablespoons Dijon mustard; 1 tablespoon minced shallot; 1 small garlic clove, finely grated; ¼ teaspoon kosher salt, plus more; Freshly ground black pepper; 2 large bunches of Tuscan kale (about 1½ lb. total), center stem discarded, leaves thinly sliced; 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife; ½ cup extra-virgin olive oil, divided; ⅓ cup almonds with skins, coarsely chopped; 1 cup finely grated Pecorino

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This gorgeous-looking salad, featuring Tuscan kale and brussels sprouts, is a bright alternative to more heavy sides.

Recipe notes