Fried Brussels Sprout Salad
- 1 cup vegetable oil
- 1 1/2 cups Brussels sprouts
- 3/4 cup frisee
- 1 tablespoon julienned Pickled Red Onions, recipe follows
- 1 tablespoon fresh parsley leaves
- 1 radish, thinly sliced
- 2 tablespoons fresh cranberries, soaked in red wine
- 2 tablespoons crumbled pork rind
- 2 tablespoons Tamarind Vinaigrette, recipe follows
- 1 tablespoon fresh cilantro leaves
- 1/2 teaspoon chile seasoning powder, such as Tajin
- 1/2 teaspoon kosher salt
- Pinch fresh ground pepper
- 1 tablespoon finely grated manchego cheese
- Pickled Red Onions:
- 1/2 cup red wine vinegar
- 3/4 tablespoons sugar
- 1/4 teaspoon dried oregano (preferably Mexican)
- 1/4 tablespoon kosher salt
- 1/4 teaspoon ground black pepper
- Pinch dried red pepper flakes
- 2 whole cloves
- 1 bay leaf
- 1/2 large red onion, thinly sliced
- Tamarind Vinaigrette:
- 1 cup tamarind puree
- 2 tablespoons red wine or sherry vinegar
- 2 teaspoons kosher salt
- 1/2 cup extra-virgin olive oil
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.
Recipe courtesy Aaron Sanchez