Kale Salad

Adapted from KALE The Complete Guide to the World's Most Powerful Superfood cookbook.

Dressing:
2 tablespoons lemon juice (about 1/2 of a juicy lemon)
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, minced
Salt and pepper
1/4 cup extra-virgin olive oil

Salad:
1 large bunch of kale, preferable Lacinto, deribbed and leaves cut in a chiffonade (best if Kale is cut into thin ribbons)
6 ounces Brussels sprouts (or cabbage), finely sliced
3/4 cup walnuts, toasted and coarsely chopped
Handful of Cranraisins or 1/4 cup finely grated Pecorino,  optional
Extra salt and freshly ground black pepper

Directions:
In a medium bowl, whisk together lemon juice, mustard, shallots, garlic, a pinch of salt and pepper in a small bowl.  Stir to blend.  Then, whisk olive oil into lemon juice mixture, in a slow drizzle, thoroughly combining. Set aside.

Combine kale and Brussels sprouts in a large bowl. Season with salt and pepper, as desired.  Drizzle dressing over kale mixture and toss to coat, at least 20 to 30 minutes before serving.  Add walnuts and/or Cranraisins or cheese, if using.