Salad, which is the best suited to make up for spring vitamin deficiency. This is facilitated by its constituent green vegetables: Brussels sprouts, kale and endive. Crispy bacon and spicy Italian gorgonzola cheese makes the taste of the dish bright and насыщенным. 
Time: 25min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Salad
- 250 gr smoked bacon chopped into 1 cm slices.
- 450 gr brussels sprouts, finely chopped
- 1 bunch of kale cabbage, without stems, finely chopped
- 1 head endive chopped
- 1/3 Art. almond petals fried
- 1/3 Art. crumbled gorgonzola
Gas station
- 1/4 Art. lemon juice (about 1 large lemon)
- 1 tbsp. l mustard
- 1/4 Art. olive oil
Recipes with similar ingredients: Brussels sprouts, cabbage kale, endive salad, lemon juice, bacon, gorgonzola cheese, mustard, almond
Recipe preparation:
- For dressing: in a small bowl, mix lemon juice, mustard and olive oil until smooth; season with salt and pepper.
- For salad: in a small steel saucepan on medium heat fry the bacon until crisp. Using a slotted spoon transfer the bacon to a plate covered with a paper towel. Set aside so that excess fat is absorbed.
- Put Brussels sprouts, kale, endive, bacon and almonds in salad bowl. Add dressing and mix. Sprinkle with cheese and serve.
Toasted almonds
To fry the almonds, lay it in one layer on a baking sheet. Fry in the oven at a temperature of 170 ° C for 6-8 minutes. before light browning. Refrigerate completely before use.
