Shaved Brussels Sprout Salad with Bacon, Meyer Lemon, and Tart Dried Cherries

November  4, 2014
2 Ratings
Author Notes

A robust fall salad featuring crunchy shaved Brussels sprouts and kale ribbons topped with crumbled bacon, Meyer lemon, tart cherries, and a hint of fresh horseradish. —Elizabeth Stark

  • Serves 6
  • 1 Meyer lemon
  • 1/4 teaspoon sea salt, plus more to taste
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup dried unsweetened tart cherries
  • 5 strips bacon
  • 1 pound brussels sprouts, ends trimmed
  • 6 large leave Tuscan kale (about a half bunch), cut into thin ribbons
  • 2 teaspoons grated fresh horseradish
  • 1/4 teaspoon ground black pepper
In This Recipe
  1. Reserve the zest and juice of 1 Meyer lemon.
  2. In a medium-sized bowl, whisk 1/4 teaspoon sea salt into 3 tablespoons Meyer lemon juice, and then slowly whisk in the olive oil. Toss cherries into vinaigrette and set aside. Reserve any leftover Meyer lemon juice.
  3. Fry the bacon in a medium-sized skillet over medium heat. When edges have crisped, remove to a paper towel-lined plate to cool. Reserve 2 tablespoons bacon grease.
  4. Meanwhile, using all necessary precaution, shave the brussels sprouts lengthwise using the thinnest setting on your mandoline.
  5. In a large bowl, toss shaved brussels sprouts with the warm bacon grease. Next, add the kale leaves, and toss everything with the vinaigrette and tart cherries. Top salad with 1 tablespoon reserved Meyer lemon zest, grated fresh horseradish, black pepper, and sea salt to taste. Crumble the prepared bacon over the top. Flavor will continue to develop for a day or so, covered in the fridge. Before serving, you'll likely want to add a pinch more sea salt and a generous splash reserved Meyer lemon juice.

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Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.