Kale and Gorgonzola Salad

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Dressing:
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 8 ounces double-smoked bacon, cut into 1/3-inch pieces
  • 1 pound Brussels sprouts, trimmed and finely shredded
  • 1 bunch Tuscan kale, stems removed and discarded, leaves thinly sliced
  • 1 head Belgian endive, shredded
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup crumbled gorgonzola
Directions

For the dressing: In a small bowl, whisk together the lemon juice, Dijon and olive oil until smooth. Season with salt and pepper.

For the salad: In a medium saute pan over medium-high heat, cook the bacon until crisp. Using a slotted spoon, remove the crisped bacon onto a paper-towel-lined plate. Set aside to drain.

Place the Brussels sprouts, kale, endive, bacon and almonds in a salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake at 350 degrees F for 6 to 8 minutes until lightly toasted. Cool completely before using.


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    This recipe is featured in:

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