Tuscan kale
Brussel sprouts
Lemon juice
Garlic clove
Salt
Pepper
Cannellini beans
Toasted walnuts
Pecorino cheese
Directions:
1.In large serving bowl, mix 1 large bunch Tuscan kale, ribs discarded and leaves thinly sliced, and 8 oz. thinly sliced Brussels sprouts.
2. In small bowl, whisk 3 Tbsp. lemon juice, one pressed garlic clove, and 1/4 tsp. each salt and pepper.
3. Whisk in 3 Tbsp. extra virgin olive oil.
4. Toss dressing with kale mixture.
5. Add 1 can cannellini beans, 1/3 c. toasted walnuts and 4 oz. cubed Pecorino cheese; toss again.
