Kale and Brussels Sprounts Salad

2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1 small garlic clove, minced
1/4 cup olive oil
Dash kosher salt
Freshly ground black pepper
1 bunch Tuscan kale (also called lacinato or dinosaur kale), center stems discarded and leaves very thinly sliced
6 oz. brussels sprouts, finely shredded with a knife
2 Tbsp. almonds, coarsely chopped
1/4 cup shredded Parmesan cheese

Combine lemon juice, Dijon mustard, garlic and olive oil in a jar and shake well. Add salt and pepper to taste. Place thinly sliced kale and brussels sprouts in a large serving bowl and mix with just enough dressing to moisten the greens.

I like to dress the greens beforehand to let them mellow, and then add the almonds and Parmesan when serving.

Serves 4
WW PP Per serving: 5