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

By stancec44

Make at least a day before

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

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

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.