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), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/3 cup almonds with skins, coarsely chopped
1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
2. Add almonds to a skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a plate and sprinkle almonds lightly with salt.
3. Season dressing to taste with salt and pepper.
4. Add dressing to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with walnuts.