Shredded Kale and Brussel Sprout salad with almonds, Pecorina cheese and pomegranate seeds

Ingredients

• Serves 6-8
• 1 large bunch curly kale
• 1 lb (450 g) Brussel sprouts
• 1 cup (240 ml)olive oil
• 2/3 cup (95 g) almonds with skins, coarsely chopped
• 1 cup (155 g) shelled Edamame beans
• 1 cup (200 g) finely grated Pecorino
• Seeds of one pomegranate
• For the Vinaigrette:
• 1/2 cup (118 ml) fresh lemon juice
• 4 tablespoons Dijon mustard
• 2 tablespoons minced shallots
• 1 teaspoon sugar
• Salt and pepper

Instructions

1. Combine the lemon juice, mustard, shallots, sugar, salt and pepper in a bowl. Stir to blend and set aside.
2. Remove the ribs from the kale and slice into thin ribbons. Trim the Brussel sprouts and finely slice by hand or in a food processor using a slicing disc. Combine the vegetables in a large bowl.
3. Heat 2 tablespoons of the olive oil in a medium size skillet. Add the almonds and cook, stirring frequently until slightly brown. About 2 minutes. Transfer nuts to a paper towel lined plate and sprinkle with salt. Let cool.
4. Bring a small pot of salted water to a boil. Add the Edamame beans and cook 4-6 minutes. Drain and refresh under cold water.
5. Slowly whisk the remaining olive oil into the lemon mixture. Taste for seasoning.
6. Add the cooled almonds, Edamame beans, cheese and pomegranate seeds to the salad greens. Thirty minutes before serving pour over the dressing and toss to coat.