Brussels sprouts are rarely eaten raw, but they are amazing served this way. This salad is great served solo or as an accompaniment for pork chops, roast chicken, or even game meat. The fresh horseradish garnish is optional, but it lends a wonderful kick!

　　

Ingredients

SERVES 4TO 6

　　1 1/4 pounds brussels sprouts

　　6 thick slices bacon, cooked crisp and crumbled, fat drained and reserved

　　Extra-virgin olive oil, as needed

　　Freshly squeezed juice of 1 lemon

　　1 1/2 tablespoons sherry vinegar

　　1 small shallot, minced (about 1 tablespoon)

　　1 1/2 teaspoons minced garlic

　　1/4 teaspoon honey

　　Kosher salt

　　1/4 cup lightly chopped toasted pistachios

　　1-inch knob fresh horseradish, peeled (optional)

　　

Step 1

Peel off and discard the darker outer leaves of the sprouts and trim any discolored areas from the stem ends. Cut the sprouts in half lengthwise, then slice them crosswise very thinly—about 1/16 inch. (Alternatively, you can use a food processor fitted with the slicer attachment, but the cuts will not be as clean.) Transfer to a large heatproof bowl, add the bacon, and set aside.

　　

Step 2

Measure 1/4 cup of the reserved bacon fat into a small pan and warm over low heat until liquified (if you don’t have enough bacon fat, make up the difference with olive oil). Remove from the heat and whisk in the lemon juice, vinegar, shallot, garlic, honey, and 1/4 teaspoon salt. Drizzle the dressing over the brussels sprouts and toss well. Taste and season with more salt as necessary.

　　

Step 3

If you have time, let the salad sit out for 30 minutes or so before proceeding—in this time, the dressing helps the sprouts soften a bit.

　　

Step 4

Just before serving, top with the toasted pistachios; if using the horseradish, use a microplane grater to shave a little over the top as well.

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