Kålsallad med grönkål och brysselkål

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1. 1
   Combine ¼ cup fresh lemon juice, 2 Tbsp. Dijon mustard, 1 Tbsp. minced shallot, 1 small garlic clove, finely grated, ¼ tsp. kosher salt, and a pinch of freshly ground black pepper in a small bowl; stir to blend and set aside to let flavors meld.
2. 2
   Toss 2 large bunches Tuscan kale (about 1½ lb.), center stem discarded, leaves thinly sliced and 12 oz. brussels sprouts, trimmed, finely grated or shredded with a knife in a large bowl.
3. 3
   From ½ cup extra-virgin olive oil, measure out 1 Tbsp. oil and add to a small skillet. Place skillet over medium-high heat and add ⅓ cup almonds with skins, coarsely chopped. Stir frequently until almonds are golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate and sprinkle lightly with kosher salt.
4. 4
   Slowly whisk remaining olive oil into lemon juice mixture. Season dressing to taste with kosher salt and freshly ground black pepper. Add dressing and 1 cup finely grated Pecorino Romano to kale and shredded brussels sprouts; toss to coat. Season lightly with more salt and pepper. Garnish with almonds. Do Ahead: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature. Editor’s note: This recipe was first printed in the November 2011 issue of ‘Bon Appétit.’ Head this way for more of our best Thanksgiving salad recipes →