Kale and Brussels Sprout Salad 1/4 cup fresh lemon juice 2 tablespoons Dijon mustard 1 tablespoon minced shallot 1 small garlic clove, finely grated 1/4 teaspoon kosher salt plus more for seasoning Freshly ground black pepper 2 large bunches of Tuscan kale (about 1 1/2 lb. total) 12 ounces brussels sprouts, shredded 1/2 cup extra-virgin olive oil, 1/3 cup almonds with skins, coarsely chopped 1 cup finely grated Pecorino