Brussels Sprouts, Kale, and Endive Salad

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

This salad is perfect for replenishing spring vitamin deficiencies. Its green vegetables, including Brussels sprouts, kale, and endive, contribute to this. Crispy bacon and sharp Italian gorgonzola cheese add a vibrant and rich flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

250g smoked bacon, cut into 1cm pieces.
450 g Brussels sprouts, finely chopped
1 bunch kale, stems removed, finely shredded
1 head endive, shredded
1/3 cup toasted almond flakes
1/3 cup crumbled gorgonzola

Refueling

1/4 cup lemon juice (about 1 large lemon)
1 tbsp mustard
1/4 cup olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Brussels sprouts, kale, endive salad, lemon juice, bacon, Gorgonzola cheese, mustard, almond

Cooking the dish according to the recipe:

For refuelingIn a small bowl, whisk together lemon juice, mustard, and olive oil until smooth; season with salt and pepper.
For the saladIn a small stainless steel skillet, fry the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside to absorb excess fat.

Place Brussels sprouts, kale, endive, bacon, and almonds in a salad bowl. Add the dressing and toss. Sprinkle with cheese and serve.

Roasted almonds

To roast almonds, spread them in a single layer on a baking sheet. Roast in the oven at 170°C for 6-8 minutes until lightly browned. Cool completely before serving.

Categories:

recipe / Salads / Vegetable salads / Cabbage dishes / Cabbage salads / Brussels sprouts dishes / Kale leaf cabbage / Giada De Laurentiis

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