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Name: Kale and Gorgonzola Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: not set
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; 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

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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
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

servings

INSTRUCTIONS

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NOTES

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Kale and Gorgonzola Salad

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
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

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.

Recipe courtesy of Giada De Laurentiis

CATEGORIES:

Appetizer

Salad

Thanksgiving

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Nutrition

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Serving Size: 1 serving (197g)
Recipe Makes: 4 servings

Calories: 477
Calories from Fat: 392 (82%)

Amt Per Serving		% DV

	Total Fat 43.6g	58 %
	Saturated Fat 10.7g	54 %
	Monounsaturated Fat 23.9g
	Polyunsanturated Fat 5.5g
Cholesterol 38.6mg		12 %
Sodium 1124.9mg		39 %
Potassium 622.1mg		16 %
Total Carbohydrate 12.5g		4 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 7.1g
Protein 12.3g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 477

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