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
1. 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 mandoline, or very finely by hand.)
2. 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.