1 10 oz. bag of kale (pictured)
1/2 C olive oil
1/4 C lemon juice
1/2 shallot, minced (see directions below)
1 t bottled, minced garlic
2 T Dijon mustard
1/3 C almonds (see directions below)
1 C finely grated parmesan
Salt and pepper to taste
Begin by gently processing the bagged kale in a food processor until shredded, but not completely ground up, maybe 3-5 seconds; you might have to do 1/2 the bag at a time. When done, toss into a large bowl with shredded brussels sprouts. If you can't find shredded sprouts, shred them yourself in the food processor. Next, pulse almonds in food processor to chop up, just a second or so.
To make the dressing, I have cut down on work time by doing it in a magic bullet blender. If you don't have one, try a regular blender. If that doesn't work, chop shallots separately and add to the salad. Put shallot, oil, mustard, lemon juice, garlic, salt and pepper into the blender and process until dressing becomes smooth.
Toss greens with dressing, nuts, and cheese. The sturdiness of the greens will hold up under this dressing for days, but if you like things a little crisper, feel free to add the dressing as you eat the salad. Store covered in the fridge.