Kale and Gorgonzola Salad Recipe

Name: Kale and Gorgonzola Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; 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: persons

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

1
For the dressing: In a small bowl, whisk together the lemon juice, Dijon and olive oil until smooth.
2
Season with salt and pepper.
3
For the salad: In a medium saute pan over medium-high heat, cook the bacon until crisp.
4
Using a slotted spoon, remove the crisped bacon onto a paper-towel-lined plate.
5
Set aside to drain.
6
Place the Brussels sprouts, kale, endive, bacon and almonds in a salad bowl.
7
Add the dressing and toss together.
8
Sprinkle with the cheese and serve.
9
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
10
Bake at 350 degrees F for 6 to 8 minutes until lightly toasted.
11
Cool completely before using.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Kale and Gorgonzola Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale and Gorgonzola Salad

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