Fried Brussel Sprout Salad Worange Thai Vinaigrette Recipes

SHAVED BRUSSELS SPROUTS WITH POMEGRANATE ORANGE VINAIGRETTE AND PECANS

Steps:

• Trim the top and bottom of each orange. Put the oranges on one flat end and remove the rest of the rind in strips. Working over a bowl (to catch the juice) slice just to the left and right of each membrane, freeing each perfect wedge. Slice each segment in half crosswise and set aside. Squeeze the rest of the juice from the empty membranes into the bowl.
• Make the vinaigrette: To the bowl with the orange juice, add the vinegar, molasses, orange zest, and salt and pepper to taste, and whisk to combine. Slowly add the oil, whisking until emulsified.
• Toss the salad: In a large bowl, combine the shaved sprouts, the reserved orange segments, and the pomegranate seeds, add the vinaigrette, and toss to combine. Let sit at room temperature for 30 minutes before serving or cover and refrigerate for up to 8 hours. Transfer to a platter and garnish with pecans.

FRIED BRUSSELS SPROUT SALAD

Steps:

• Using a saute pan, preheat the vegetable oil over medium heat. Trim the ends of the Brussels sprouts and split in half from top to bottom. When the oil just begins to smoke, carefully add the halved Brussels sprouts to the pan. Saute until they are slightly crispy and brown, 2 to 3 minutes.
• Remove the Brussels sprouts from the pan and let them drain for about 3 minutes on a dry paper towel.
• In a mixing bowl, place the fried sprouts, frisee, Pickled Red Onion, parsley leaves and radishes and toss. Add the cranberries, crumbled pork rind and Tamarind Vinaigrette. Toss well. Season with the cilantro leaves, seasoning, salt and pepper. Toss again.
• Arrange the salad in a long oval salad bowl. Bring the cilantro leaves to the top of the salad.
• Garnish with the manchego cheese grated over the salad.
• Combine the vinegar, 1/4 cup water, the sugar, oregano, salt, black pepper, pepper flakes, cloves and bay leaf in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, and then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, and then reduce the heat and cook until the onions soften and wilt, 3 to 4 minutes.
• Remove the saucepan from the heat, cover and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among plastic containers. Cover and refrigerate for up to 2 weeks.
• Add the puree, vinegar and salt to a metal bowl. Slowly whisk in the oil.

BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE

Steps:

• Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.
• Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
• Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.
• When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.
• Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.
• Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.