In a small bowl, combine 1 minced shallot, 1 tablespoon Dijon mustard, and the juice and zest of 1 lemon. Whisk these ingredients together until well emulsified. Gradually drizzle in ⅓ cup of extra virgin olive oil while whisking continuously for a smooth consistency. Taste the dressing and season with salt and pepper as needed, setting it aside.

Place a small sauté pan over low heat and add ½ cup of sliced almonds. Toast the almonds, stirring frequently for about 4–5 minutes, or until they are golden brown and release a nutty aroma. Keep a close eye on them to avoid burning. Once done, remove the pan from heat and let the toasted almonds cool while you prepare the salad.

In a large mixing bowl, finely shred 4 cups of Lacinato kale and 1 cup of Brussels sprouts. Use a sharp knife or a mandoline for uniform shreds. As you add the greens to the bowl, give them a light toss.

To the bowl with the shredded greens, add the toasted almonds and, if desired, ½ cup of grated Parmesan or Pecorino cheese. Drizzle a generous amount of the homemade lemon dressing over the salad. Toss everything thoroughly.

Serve your Shredded Kale and Brussels Sprout Salad in individual bowls or on a large platter for sharing. Enjoy this nutritious salad as a standalone meal or alongside your favorite grilled proteins!