Here’s what you need:
4 ounces kale, preferably Tuscan or lacinato, thick ribs removed
4 ounces Brussels sprouts, trimmed and halved
1 large apple, cored and quartered
1 lemon, zested and juiced
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Here’s what you need to do:
In a food processor fitted with a thin slicing blade, slice the kale, Brussels sprouts, and apple (you might need to do this in batches). Transfer to bowl.
In a bowl, combine the lemon juice, zest, shallot, mustard, and sugar.
Slowly whisk in the oil to incorporate (or put into a jar and shake well).
Drizzle the dressing over the kale mixture and massage the dressing into the greens with your fingers.
Season with salt and pepper.