FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS
Make and share this Fried Brussels Sprouts With Walnuts and Capers recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. heat the oil to 350°F (175°C).
- While the oil is heating, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to toss all the Brussels sprouts. Keep the bowl near the stovetop.
- Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers. (Stand back-the capers will pop and sputter!) Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 1/2 to 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.
Nutrition Facts : Calories 271.3, Fat 24.9, SaturatedFat 3.2, Sodium 113.7, Carbohydrate 11.6, Fiber 3.6, Sugar 4.8, Protein 4.2
BRUSSELS SPROUT AND KALE SALAD WITH GREEN GODDESS DRESSING
Provided by Michael Symon : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- To a food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes.
- To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions. To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you'd like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days.
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- Pour enough oil into a medium pot so that it reaches a depth of 3 inches. Heat the oil until it registers 350°F (175°C) on a deep-fry or candy thermometer.
- While the oil is heating, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to contain all the Brussels sprouts. Set the bowl near the stovetop.
- Pat the Brussels sprouts COMPLETELY dry. Working in batches, carefully lower some of the Brussels sprouts into the oil and deep-fry until the edges begin to curl and turn brown, about 3 minutes. Dump each batch directly into the bowl of dressing and gently toss to coat.
- After the last batch has been deep-fried, carefully add the parsley and capers to the oil—stand back, as the capers will pop and sputter—and then give the contents of the pot a stir. Remove the parsley and capers when the parsley becomes a deeper, more saturated shade of green, 30 to 60 seconds.
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