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

November 4, 2014

Test Kitchen-Approved

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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Reviews (6) Questions (0)

6 Reviews

Michelle R. August 4, 2015
Is this a gluten free recipe?
Author Comment
Elizabeth S. August 4, 2015
Sure is, Michelle!<br />
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.