- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 4 servings
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
- 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
Show:
Thanksgiving Live
Episode:
Thanksgiving Live
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