FRIED BRUSSELS SPROUT SALAD
Provided by Aarón Sánchez
Categories side-dish
Time 40m
Yield 1 entree size salad or 2 as side salad
Number Of Ingredients 27
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.
FRIED BRUSSELS SPROUTS
Like fried cabbage? Then you are in for a treat. This is easy and most kids are actually surprised that it tastes better than it looks! I add about 2 tablespoons sugar simply to soften the taste and make my kids happy. But it is delicious without the sugar, and when I leave it out, I don't tell them and they never say a word!
Provided by Brandi Ratcliff
Categories Side Dish Vegetables Brussels Sprouts
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
- Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 16.7 g, Cholesterol 15.1 mg, Fat 6 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 2 g, Sodium 378.8 mg, Sugar 9.3 g
FRIED BRUSSEL SPROUT SALAD W/ORANGE THAI VINAIGRETTE
Categories Vegetable
Number Of Ingredients 13
Steps:
- 1. Fill a large heavy-bottom pot with deep sides to half with Canola Oil. Over Medium-High heat, heat oil until 350 degrees. 2. Divide brussels sprouts into 2 batches. Deep-fry the first batch until brussels are crispy and golden brown. Remove brussels with wire strainer and let drain on paper towels. Season with salt and pepper. Repeat with second batch of Brussels. 3. Place brussels on serving plate, add sliced radish, drizzle with vinaigrette, garnish with mint leaves. Serve. Burnt Orange Thai Vinaigrette 1. In a sauce pot combine sugar, vinegar, and fish sauce, and let simmer over medium heat. Gently stir until sugar is dissolved. Simmer for 3 minutes. Remove from heat and let cool to room temperature. 2. Once cooled, whisk in sambal and garlic. 3. Transfer to clean container and place in refrigerator until ready to serve.
BRUSSELS SPROUTS VINAIGRETTE
Another great way to eat the humble "baby cabbages"! I found this on a Walmart card in the grocery section.
Provided by Sharon123
Categories Vegetable
Time 28m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut an X into the bottom of all the Brussels sprouts.
- Fill a large saucepan 1/4 full of water. Bring to boiling. Steam sprouts in a steamer basket until tender, but still firm, about 5-8 minutes.
- For the vinaigrette:.
- In a small bowl whisk vinegar, mustard, maple syrup, walnut oil, nutmeg and salt and pepper together. Taste and adjust as necessary. Set aside.
- Drain the warm Brussels sprouts and place in a serving bowl. Toss with the vinaigrette.
- Serve garnished with the toasted chopped walnuts. You don't have to toast the walnuts if you don't want to :).
Nutrition Facts : Calories 167.6, Fat 13.9, SaturatedFat 1.3, Sodium 32.9, Carbohydrate 10.9, Fiber 1.8, Sugar 7, Protein 1.6
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