2. 1 bunch leafy green kale
6-10 big Brussels
sprouts
1 small chunk of purple
onion, thinly sliced or
minced
1/3 cup whole
roasted, salted, almonds
, roughly chopped
1/2 cup grated
Parmesan or Pecorino
3. Remove the ribs and
thinly slice the leaves of
kale (I do this by
stacking or gathering
them up in a
bunch, then slicing
through the stack); cut
the Brussels sprouts in
half lengthwise and
thinly slice them
too, holding onto the
stem (and then tossing
the last bit of stem out).
Put them into a bowl
with the purple onion.
4. Dressing:
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. grainy
mustard
1 small garlic
clove, finely grated
1 tsp. sugar
salt and freshly
ground black pepper
5. To make the
dressing, shake all the
ingredients together
in a jar or whisk them
in a small bowl.
Drizzle generously
over the kale and
Brussels sprouts and
toss to coat. Scatter
with almonds and
Parmesan and serve.
Serves 6.
