Brussels Sprouts, Kale, & Broccolini Salad
Serves 8

SALAD INGREDIENTS:
16 oz Brussels sprouts, ends trimmed, thinly shaved with a mandoline
1 bunch broccolini, florets halved lengthwise
3 cups kale, chopped
1/2 cup Castelvetrano olives, pitted
1/4 cup Romano cheese, shredded
1 cup pecans

DRESSING INGREDIENTS:
1/4 cup olive oil
1 tablespoon fresh lemon juice
4 oil packed anchovies, finely chopped
1 tablespoon dijon mustard
1 teaspoon apple cider vinegar
3 cloves garlic, minced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

DIRECTIONS:
Combine salad ingredients in a large bowl. In a small glass, whisk olive oil, lemon juice, anchovies, mustard, vinegar, garlic, salt, and pepper, and pour over salad ingredients. Toss until coated and serve immediately.