After all that Thanksgiving food, you're going to need greens. Try this yummy salad topped with crispy turkey from Upland chef Just Smillie.
Combine lemon juice, vinegar, Dijon mustard, anchovies, shallot, garlic, olive oil, 1/2 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Place kale and Brussels sprouts in a large bowl. Toss with some of the dressing and let stand at room temperature.
In a large skillet on high heat, sear the turkey pieces until golden brown and crispy. Remove pan from heat, keeping turkey in pan to stay hot.
In a small skillet over medium-high heat, melt 1 tablespoon unsalted butter. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Taste salad and add more dressing if needed. Toss in salted almonds and distribute onto serving plates. Top with hot, crispy turkey pieces and serve immediately.