Kale–and–Brussels Sprout Caesar Salad

Make the crumbleIn a food processor, pulse all of the ingredients until the mixture resembles fine crumbs. Transfer the crumble to a small bowl and season with salt. Wipe out the food processor.

Make the dressingIn the food processor, puree all of the ingredients with 2 tablespoons of water until smooth. Season with salt and pepper.

Make the saladPreheat the oven to 450°. In a large bowl, toss the brussels sprouts with the olive oil and season with salt and pepper; spread on 2 large rimmed baking sheets. Roast the sprouts, rotating the pans from top to bottom halfway through baking, until crisp-tender and lightly browned in spots, about 10 minutes. Let cool slightly.

In a large bowl, toss the brussels sprouts with the kale, half of the dressing and 2 tablespoons of the crumble. Serve with lemon wedges, passing the remaining dressing and crumble at the table.