Name: Kale and Gorgonzola Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Watch how to make this recipe.

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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Kale and Gorgonzola Salad

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