4 cups roughly chopped lacinato kale
8 large (raw) brussels sprouts, sliced very, very thin
1/3 cup roughly chopped almonds
3 heaping tablespoons freshly grated Parmesan cheese
2 tbsp olive oil
1 tbsp red wine vinegar
2 squeezes honey
Preheat the oven to 350 degrees.
the chopped almonds on a piece of tin foil and place in the oven to
toast. Check after four minutes --- they burn quickly and you want them
just golden brown. When toasted, remove almonds from the oven and let
Toss together the chopped kale and shaved brussels sprouts together in a large bowl. Add the chopped almonds and the cheese and toss again.
To make the dress, combine the olive oil, vinegar, honey and a pinch of salt and pepper in a small bowl. Drizzle the dressing over the salad and mix well. Eat immediately or keep salad up to five days in the fridge.