Fry

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
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

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

9 Reviews

Jonelle May 16, 2019
I love this salad (I leave out the cherries and use regular lemons sometimes - still good), but I have only a Zyliss mini-mandoline thing, so it takes forever to slice the sprouts, plus I cut myself on it every other time I make it. Wondering: would a real mandoline help solve these problems, or do I really want a food processor that does some slicing action? Advice appreciated! Signed, Bleeding in Texas
 
Author Comment
Elizabeth S. May 17, 2019
Hi Jonelle, I’m glad you like the recipe, but am sorry to hear about your fingertips. I’ve found that food processors just can’t get the slices thin enough. Right now, I use a basic OXO brand mandoline and have a handy chain mail glove (about 12 bucks online) that protects my hand. This system protects my formerly quite battered fingertips and makes for quick work. Hope that helps!
 
Jonelle May 18, 2019
Thanks for the recommendations! I'll give them a shot!
 
Michelle R. August 4, 2015
Is this a gluten free recipe?
 
Author Comment
Elizabeth S. August 4, 2015
Sure is, Michelle!
 
Dewey November 9, 2014
How would prepared horseradish work?
 
Author Comment
Elizabeth S. November 9, 2014
Hi Dewy, I think it would be fine. I'd toss it in with the vinaigrette, tasting carefully as you go since heat can ramp up even after it's added and horseradish strength varies wildly. Thanks for checking out the recipe!
 
Ellen L. November 6, 2014
can't wait to try this!
 
Author Comment
Elizabeth S. November 6, 2014
Thanks Ellen! Thrilled you like the recipe.