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Fried Brussels Sprout Salad (Aaron Sanchez) Recipe

Fried Brussels Sprout Salad (Aaron Sanchez) Recipe

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Fried Brussels Sprout Salad (Aaron Sanchez)

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Ingredients:

Serving

1 cup vegetable oil
1 1/2 cups brussels sprouts
3/4 cup frisee
1 tbsp julienned pickled red onions, recipe follows
1 tbsp fresh parsley leaves
1 radish, thinly sliced
2 tbsp fresh cranberries , soaked in red wine
2 tbsp crumbled pork rind
2 tbsp tamarind vinaigrette , recipe follows
1 tbsp fresh cilantro leaves
1/2 tsp chile seasoning powder , such as tajin
1/2 tsp kosher salt
pinch fresh ground pepper
1 tbsp finely grated manchego cheese
1/2 cup red wine vinegar
3/4 tbsp sugar
1/4 tsp dried oregano (preferably mexican )
1/4 tbsp kosher salt
1/4 tsp ground black pepper
pinch dried red pepper flakes
2 whole cloves
1 bay leaf
1/2 large red onion, thinly sliced
1 cup tamarind puree
2 tbsp red wine or sherry vinegar
2 tsp kosher salt
1/2 cup extra-virgin olive oil

Directions:

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.
Pickled Red Onions:
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. Makes about 1 cup.
Tamarind Vinaigrette:
Add the puree, vinegar and salt to a metal bowl. Slowly whisk in the oil. Makes about 1 3/4 cup.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3481.17 Kcal (14575 kJ)
Calories from fat	3251.47 Kcal
		% Daily Value*
Total Fat	361.27g	556%
Cholesterol	37.15mg	12%
Sodium	5928.7mg	247%
Potassium	873.98mg	19%
Total Carbs	44.98g	15%
Sugars	18.94g	76%
Dietary Fiber	10.24g	41%
Protein	15.58g	31%
Vitamin C	139.3mg	232%
Iron	3.9mg	22%
Calcium	303.4mg	30%

Amount Per 100 g
Calories	242.18 Kcal (1014 kJ)
Calories from fat	226.2 Kcal
		% Daily Value*
Total Fat	25.13g	556%
Cholesterol	2.58mg	12%
Sodium	412.45mg	247%
Potassium	60.8mg	19%
Total Carbs	3.13g	15%
Sugars	1.32g	76%
Dietary Fiber	0.71g	41%
Protein	1.08g	31%
Vitamin C	9.7mg	232%
Iron	0.3mg	22%
Calcium	21.1mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

98.9

Points
98

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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