shaved kale and brussels sprout salad with pancetta and tart dried cherries

For about two years, Whitney and I ate at an Italian restaurant that had a Brussels sprouts salad on the menu. I avoided it like the plague, thinking that there was no way it could be good since I consider Brussels sprouts about the equivalent of dog food.*

One night, we were at the restaurant with a big group and someone ordered the salad, and because I am horrified that people might think I am a picky eater (I’m not! I promise! I grew out of it!), I decided to try it.

REVELATION.

Seriously, I could not get enough. So here’s a bright, tangy recipe for a Brussels sprouts salad (with kale added for vitamins) that I think you’ll love!

*At this point, I had only had boiled Brussels sprouts. You’ll have to excuse my past ignorance. I now love them raw and roasted.

Shaved Kale and Brussels Sprout Salad with Pancetta and Tart Dried Cherries
1 large lemon
½ tsp. sea salt, plus more to taste
¼ teaspoon ground black pepper
1 tsp. freshly ground black pepper
3 tablespoons extra-virgin olive oil
½ cup dried unsweetened tart cherries
6 oz. pancetta
1 lb. Brussels sprouts, shaved thinly on a mandoline
8 large leaves Tuscan kale, sliced into thin ribbons

Zest the lemon and reserve zest. Juice the lemon and whisk it with salt, pepper, and olive oil. Add cherries to the mixture, stir and set aside.

Sauté the pancetta until crispy and brown. Remove the pancetta from the pan and pour the grease into a bowl. Toss the Brussels sprouts and kale in the grease, then add the cherries, dressing and pancetta. Toss everything to combine. Sprinkle reserved lemon zest on the top of each salad before serving.