| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 551 |
| Total Fat | 45 g |
| Saturated Fat | 12 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 46 mg |
| Sodium | 784 mg |
| Serving Size | 1 of 4 servings |
| Calories | 551 |
| Total Fat | 45 g |
| Saturated Fat | 12 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 46 mg |
| Sodium | 784 mg |
Reviews
Love this salad. Flavors complement each other. Just the right amount of dressing. It doesn’t look like much for the amount of greens, but it is perfectly dressed – not dripping in dressing.
Very easy and delicious. Followed recipe except 🙂 used orange juice instead of lemon. Also added dried cherries. Think this can be adjusted for different seasons.
So delicious! Since seeing this recipe on a Thanksgiving special, I made it then and then practically every week since. (Although I have not found endive at my grocery store) I have tried it without bacon, or other cheeses, no nuts, etc. Very versatile! The dressing is a must!
Everyone loved it. Next time I would sweeten the dressing as I found it too tart for the salad
This was a really lovely salad, which was nice to have on the Thanksgiving menu. I used toasted walnuts instead of the almonds, and added some chopped dates for a little sweetness to balance out all of the other strong flavors. This has become a favorite that we will definitely be making again!
Incredible salad!!! I don’t normally like brussel sprouts cooked, let alone the idea of raw! I am in love with this wonderful salad. What a great way to eat your greens. Thank you for sharing this recipe, Giada.
This salad was AMAZING! I served it at Thanksgiving this year and it was many people’s favorite dish! Definitely try to find Tuscan kale, it has a different texture than regular kale and is better for the salad. It was tangy and delicious – will be making it again!
I also saw this on Thanksgiving Live and wanted to make it for a no-cook option for Thanksgiving. It’s a hearty salad because of the brussel sprouts and kale, so the bacon and gorgonzola help add some fat and flavor. The almonds also add some sweetness to balance out the bitterness of the greens. This takes time to prepare with all the chopping for the brussel sprouts and kale. With a pound of brussels and the large bunch of tuscan kale I had, there was a lot of greens and needed more dressing, almonds and gorgozola to balance out the flavors. I suggest letting the greens sit in the dressing for a while to help break them down and soften before serving.
This salad was not what we expected. Now maybe it is the Kale we have in South Jersey, but this salad was not very tasty. We love the food network site, but I have to put a no go on this salad.
After watching Thanksgiving Live, I decided to add this as a healthier side option to our dinner party. What a delicious decision!!! Our grocery was out of endive, as well as fennel (per another Reviewer’s recommendation), so I opted to go with red leaf lettuce. I cut it up in nice ribbons like the kale. It was delicious! Everyone LOVED it! Even those who swear they HATE Brussels sprouts! Everyone wanted the recipe & it was “requested” that I should make this at least once a week! We did the bacon on the side because we had some “veggie” friends over & I almost liked it better without the bacon. There were so many wonderful flavors going on! Thank you Giada for a wonderful new recipe! BTW…the leftovers were still crunchy enough to enjoy the next day for lunch! 🙂