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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
- 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
- Reserve the zest and juice of 1 Meyer lemon.
- 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.
- 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.
- Meanwhile, using all necessary precaution, shave the brussels sprouts lengthwise using the thinnest setting on your mandoline.
- 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.
- This recipe is a Community Pick!