juice of 2 lemons
2 tablespoons Dijon mustard
2 spring onions, finely chopped
2 garlic cloves,crushed
salt and pepper
kale, destemmed and finely sliced
broccoli, cut into small pieces
100ml extra-virgin olive oil
handful almonds, rouglhly chopped
handful Parmesan cheese, finly grated
Blend together the lemon juice, mustard, onion and garlic. Slowly blend in the olive oil. Season with dressing to taste with salt and pepper.
Heat a little olive oil in a frying pan and gently toast the almonds. Remove from the heat and sprinkle with salt.
Combine the kale, broccoli, almonds and cheese in a large bowl. Pour over the dressing and toss well. Check seasoning and serve.