Remove the rib from the kale, and thoroughly wash. Slice in bite size pieces. Place in a large bowl.
Wash and remove any discolored leaves and stems from the brussels sprouts and slice. Place in the bowl
with the kale. Add the almonds and Pecorino Romano cheese. Dress before serving.
For the dressing; In a small bowl or a jar, place the Calivirgin Organic Champagne Vinegar, garlic, shallots, dijon
mustard, black pepper and whisk of shake in the Calivirgin Olive Oil.
The Kale for this recipe has several names. It produces a delicious salad whichever the variety of Tuscan, Lacinato or Dinosaur you choose – all the same, just different names.