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Recipe courtesy of Giada De Laurentiis

Show: Thanksgiving Live

Episode: Thanksgiving Live

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Kale and Gorgonzola Salad (01:30)

Total:: 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
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 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.

My Private Notes

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

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1 - 3 of 6 videos

Kale and Gorgonzola Salad

Dressing:

Salad:

Cook's Note

Categories:

My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53