Kale and Brussels Sprout Salad

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.

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.

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.

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.