Brussels sprouts, shredded kale and almond salad

Step 1

In a large frying pan over medium heat, toast the almonds. Once toasted, remove them from the pan and set aside.

Step 2

In the same pan, add 2 tablespoons of olive oil and sauté the shallots with a pinch of salt until they are soft and fragrant and have some colour.

Step 3

Place the thinly sliced Brussels sprouts and kale in ice water to wash well, then drain thoroughly.

Step 4

To make the dressing, combine 4 tablespoons of olive oil, miso, lemon juice, and a pinch of salt in a jar. Shake well to blend the ingredients.

Step 5

In a large bowl, add the drained Brussels sprouts, kale, half of the almonds, half of the shallots, and the dressing. Toss everything together until well mixed.

Step 6

Serve the salad and garnish with the remaining almonds and shallots.