Shaved brussels sprout salad with bacon, meyer lemon, and tart dried cherries

Indulge in a flavorful medley of shaved Brussels sprouts drizzled with zesty Meyer lemon dressing, hearty bacon bits, and tangy dried cherries.

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
• 450g 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

Instructions:

1. Keep the zest and juice from 1 Meyer lemon aside.
2. In a medium bowl, combine 1/4 teaspoon of sea salt with 3 tablespoons of Meyer lemon juice, and gradually mix in the olive oil. Add cherries to the vinaigrette and set it aside. Save any remaining Meyer lemon juice.
3. Cook the bacon in a medium skillet over medium heat. Once the edges are crispy, transfer it to a plate lined with paper towels to cool. Set aside 2 tablespoons of bacon grease.
4. Meanwhile, with caution, thinly slice the brussels sprouts lengthwise using the thinnest setting on a mandoline.
5. In a large bowl, mix the shaved brussels sprouts with the warm bacon grease. Then, add the kale leaves and combine everything with the vinaigrette and tart cherries. Sprinkle 1 tablespoon of the reserved Meyer lemon zest, freshly grated horseradish, black pepper, and sea salt to taste over the salad. Crumble the cooked bacon on top. The flavors will develop further if left covered in the refrigerator for a day. Just before serving, adjust the seasoning with a pinch more sea salt and some of the reserved Meyer lemon juice.

Summary:

• Calories: 1242 kcal
• Fat: 98 g
• Protein: 41 g
• Carbs: 66 g
• Potassium: 2842 mg
• Magnesium: 188 mg