Fried Brussel Sprout Salad Worange Thai Vinaigrette Recipes

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FRIED BRUSSELS SPROUT SALAD



Fried Brussels Sprout Salad image

Provided by Aarón Sánchez

Categories     side-dish

Time 40m

Yield 1 entree size salad or 2 as side salad

Number Of Ingredients 27

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
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
1 cup tamarind puree
2 tablespoons red wine or sherry vinegar
2 teaspoons kosher salt
1/2 cup extra-virgin olive oil

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.

CRISPY ASIAN BRUSSELS SPROUTS SALAD



Crispy Asian Brussels Sprouts Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

One 16-ounce bag shaved Brussels sprouts
1/4 cup olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
Zest and juice of 1/2 orange
2 scallions, thinly sliced
1/2 cup toasted slivered almonds
1/2 cup fried wonton strips, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss the sprouts with 2 tablespoons of the olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast, stirring halfway through, until the sprouts are beginning to brown and crisp around the edges about 20 minutes. Allow to cool slightly.
  • Meanwhile, in a large bowl, whisk together the rice wine vinegar, mustard, orange juice and zest and half the scallions. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Add salt and pepper to taste.
  • Add the sprouts and almonds to the dressing and gently toss to combine. Taste and adjust the seasoning. Pile high on a serving platter and top with the wonton strips and remaining scallions.

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