A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables, which we still savor at the end of their season!
1 lb. Brussels sprouts
1 bunch kale, stems removed and finely chopped
2 tbsp. whole-grain mustard
4 tbsp. fresh lemon juice
½ cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper
Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandolin, or very finely by hand.) In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.