Shaved Brussels Sprouts Salad with Bacon
and Dried Cherries | 12 servings
½ lb bacon
2 lbs fresh Brussels sprouts, halved or quartered if they’re large
1½ tsp kosher salt, divided
1 cup dried cherries
1 bunch green onions, thinly sliced
¼ cup apple cider vinegar
2 tbsp raw sugar or brown sugar
2 tbsp water
¾ tsp freshly ground black pepper
Preheat the oven to 400°. Line a half-sheet pan with heavy-duty aluminum foil. Arrange the bacon on the foil. Bake for 12 to 20 minutes, depending on the thickness of the bacon and the crispiness you desire. Immediately transfer the crisped bacon to a paper towel–lined plate and then carefully use the foil to pour 3 tablespoons of the bacon fat into a measuring cup. Set the bacon drippings aside. Chop the bacon and set aside.
Fit a food processor with a thin slicing blade. Drop the Brussels sprouts into the feed chute, shaving all of the sprouts. Transfer the shaved sprouts to a mixing bowl. Sprinkle ½ teaspoon of the salt over the sprouts and toss with your hands. Scatter the cherries, green onions, and bacon over the shaved sprouts and set aside.
In a non-reactive saucepan placed over medium-high heat, combine the reserved bacon fat, vinegar, sugar, water, remaining teaspoon of salt, and pepper. Bring the sauce to a boil and whisk to combine, then immediately pour over the contents of the mixing bowl. Toss to coat. This salad can be served immediately or stored in an airtight container in the refrigerator for up to 3 days.
Notes : To change things up from time to time, swap in dried cranberries for the dried cherries. Either way it’s sublime! For a non-reactive saucepan, use stainless steel, non-stick or glass. As long as it isn’t aluminum, it will work.
Reprinted with permission from The Ultimate Guide to Vegetable Side Dishes by Rebecca Lindamood, Page Street Publishing Co. 2020. Photo credit: Rebecca Lindamood