KALE AND GORGONZOLA SALAD

Kale and Gorgonzola Salad image

Provided by Giada De Laurentiis

Time 25m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

There are no comments yet!

Name

Message