Directions

1. In a large frying pan over medium heat, toast the almonds. Once toasted, remove them from the pan and set aside.
2. In the same pan, add 2 tablespoons of olive oil and sauté the shallots with a pinch of salt until they are soft and fragrant and have some colour.
3. Place the thinly sliced Brussels sprouts and kale in ice water to wash well, then drain thoroughly.
4. To make the dressing, combine 4 tablespoons of olive oil, miso, lemon juice, and a pinch of salt in a jar. Shake well to blend the ingredients.
5. In a large bowl, add the drained Brussels sprouts, kale, half of the almonds, half of the shallots, and the dressing. Toss everything together until well mixed.
6. Serve the salad and garnish with the remaining almonds and shallots.