Kale & Brussels Sprout Salad w/ Pomegranate & Almonds Kale & Brussels Sprout Salad w/ Pomegranate & Almonds Ingredients Ingredients ½ cups lemon juice 4 tbs Dijon mustard ½ cups lemon juice 4 tbs Dijon mustard 2 tbs shallots, minced 2 small garlic cloves, finely grated 2 tbs shallots, minced 2 small garlic cloves, finely grated ½ tsp kosher salt + more for seasoning black pepper, freshly ground ½ tsp kosher salt + more for seasoning black pepper, freshly ground 2 large bunches (1 1/2 pounds) kale, center stem discarded, leaves thinly sliced 2 large bunches (1 1/2 pounds) kale, center stem discarded, leaves thinly sliced

1 lb brussels sprouts, trimmed, finely grated or shredded with a knife 1 lb brussels sprouts, trimmed, finely grated or shredded with a knife 1/3 cup pomegranate seeds 1/3 cup almonds w skins, coarsely chopped 1/3 cup pomegranate seeds 1/3 cup almonds w skins, coarsely chopped 1 pecorino or Parmesan cheese, finely grated 1 pecorino or Parmesan cheese, finely grated 1 cup extra-virgin olive oil, divided 1 cup extra-virgin olive oil, divided Directions Directions  Vinaigrette: Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon kosher salt, and a  Vinaigrette: Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon kosher salt, and a pinch or two of pepper in a small bowl. Stir to blend; set aside to let flavors meld.In a medium pinch or two of pepper in a small bowl. Stir to blend; set aside to let flavors meld.In a medium bowl, stir together yogurt, cream cheese, mozzarella, parmesan and cayenne pepper and set bowl, stir together yogurt, cream cheese, mozzarella, parmesan and cayenne pepper and set aside. aside.  In a large bowl, mix thinly sliced kale and shredded brussels sprouts  In a large bowl, mix thinly sliced kale and shredded brussels sprouts  Measure 1 cup oil into a cup. Spoon 1 tablespoon oil from the cup into a small skillet; heat over  Measure 1 cup oil into a cup. Spoon 1 tablespoon oil from the cup into a small skillet; heat over medium -high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.  Slowly whisk remaining olive oil in cup into lemon juice mixture. Season dressing to taste with  Slowly whisk remaining olive oil in cup into lemon juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds and pomegranate seeds and pepper. Garnish with almonds and pomegranate seeds

 They taste wonderful with a sunny-side up egg

Kale & Brussels Sprout Salad w/ Pomegranate & Almonds Kale & Brussels Sprout Salad w/ Pomegranate & Almonds Ingredients Ingredients ½ cups lemon juice 4 tbs Dijon mustard ½ cups lemon juice 4 tbs Dijon mustard 2 tbs shallots, minced 2 small garlic cloves, finely grated 2 tbs shallots, minced 2 small garlic cloves, finely grated ½ tsp kosher salt + more for seasoning black pepper, freshly ground ½ tsp kosher salt + more for seasoning black pepper, freshly ground 2 large bunches (1 1/2 pounds) kale, center stem discarded, leaves thinly sliced 2 large bunches (1 1/2 pounds) kale, center stem discarded, leaves thinly sliced 1 lb brussels sprouts, trimmed, finely grated or shredded with a knife 1 lb brussels sprouts, trimmed, finely grated or shredded with a knife 1/3 cup pomegranate seeds 1/3 cup almonds w skins, coarsely chopped 1/3 cup pomegranate seeds 1/3 cup almonds w skins, coarsely chopped 1 pecorino or Parmesan cheese, finely grated 1 pecorino or Parmesan cheese, finely grated

1 cup extra-virgin olive oil, divided 1 cup extra-virgin olive oil, divided Directions Directions  Vinaigrette: Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon kosher salt, and a  Vinaigrette: Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 teaspoon kosher salt, and a pinch or two of pepper in a small bowl. Stir to blend; set aside to let flavors meld.In a medium pinch or two of pepper in a small bowl. Stir to blend; set aside to let flavors meld.In a medium bowl, stir together yogurt, cream cheese, mozzarella, parmesan and cayenne pepper and set bowl, stir together yogurt, cream cheese, mozzarella, parmesan and cayenne pepper and set aside. aside.  In a large bowl, mix thinly sliced kale and shredded brussels sprouts  In a large bowl, mix thinly sliced kale and shredded brussels sprouts  Measure 1 cup oil into a cup. Spoon 1 tablespoon oil from the cup into a small skillet; heat over  Measure 1 cup oil into a cup. Spoon 1 tablespoon oil from the cup into a small skillet; heat over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt. minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.  Slowly whisk remaining olive oil in cup into lemon juice mixture. Season dressing to taste with  Slowly whisk remaining olive oil in cup into lemon juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds and pomegranate seeds and pepper. Garnish with almonds and pomegranate seeds

 They taste wonderful with a sunny-side up egg