I made the Juj Havens salad and this is what I thought

I’m a big Julia Havens fan! I could spend hours watching her Youtube channel, Julia and Hunter. She’s got a unique and creative eye when it comes to fashion, home decor and cooking. She shared this amazing salad recipe on her channel and I immediately had to try it out. This salad has quickly become a weekly staple at the James household. It’s delicious and so good for any meal of the day. I’ll eat it for breakfast with a quick fried egg, for lunch with some cut up turkey lunch meat and for dinner as a side with some baked salmon. What I love about this salad is that it’s also totally adaptable. You can substitute just about anything in it for whatever you are craving or happen to have in your kitchen. I would recommend keeping the base (tuscan kale & shredded brussels sprouts) the same since they are a type of lettuce that lasts for several days in the fridge without wilting or getting all soggy. Bon Appétit!

KALE SALAD RECIPE

• 1/4 cup fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt plus more for seasoning

• Freshly ground black pepper

• 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced

• 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife

• 1/2 cup extra-virgin olive oil, divided

• 1/3 cup almonds with skins, coarsely chopped

• 1 cup finely grated Pecorino