Ingredients
Scale
- 16 oz. Brussels sprouts, trimmed, finely shredded
- 1 bunch Tuscan kale, stems removed, leaves thinly sliced
- ¼ cup pepitas, toasted
- 1 cup Pecorino Romano or Parmigianino, finely grated
- 2 tablespoons Dijon mustard
- ¼ cup fresh lemon juice
- ½ cup extra-virgin olive oil (sweet not peppery)
- Salt and freshly ground black pepper
Instructions
- Trim off the dry base of the sprouts and halve the heads. Using a sharp long knife finely shred them. Set aside in a large mixing bowl.
- Wash kale leaves thoroughly under cold running water. Remove its tough center stems with a knife and discard them. Wrap the leaves tightly and shred thinly. Add to the brussels sprouts.
- To make the dressing, whisk mustard, lemon juice and olive oil together. Season it with salt and freshly ground black pepper. Set aside.
- Add pepitas to the hot skillet and let them brown on all side for about 3 minutes. Transfer seeds to a glass container and let cool.
- Mix thinly shredded kale and brussels sprouts in a large bowl, add the dressing, cheese and seeds; toss to coat. Season to taste with salt and freshly ground black pepper.