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Kale and Gorgonzola Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
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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

Kosher salt and freshly ground black pepper 


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 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


  1. For the dressing: In a small bowl, whisk together the lemon juice, Dijon and olive oil until smooth. Season with salt and pepper.
  2. 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.
  3. 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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