Kale and Brussel Sprout Salad

INGREDIENTS

bunch of Tuscan kale, chopped with stems removed

1/2 lb

brussel sprouts, sliced thin or shredded in a food processor

1/4 cup

shredded carrots

large celery stalk, sliced thin

1 cup

plump dried cranberries

1/2 cup

Marcona almonds

3/4 cup

coarsely shredded parmesan cheese

FOR THE DRESSING

1/4 cup

extra virgin olive oil

or 3 tablespoons of fresh lemon juice

1 pinch

red pepper flakes

small smashed garlic

1/2 tsp

Dijon mustard