We love brussels sprouts in our house: shaved raw in a mustard vinaigrette, roasted with apples, sauteed with shallots in a hash, you name it. And now we can add crispy in a salad to that list. I actually made the mistake of making this as a starter before a big meal, not realizing a) how filling it would be and b) how much we’d love it that anything coming after would pale in comparison. So consider yourself warned: this will be your new favorite go-to salad entree. Next time I may even add a piece of plain grilled fish or shrimp on top.
Oh, and not all of the roasted carrots in the picture below made it into the salad — some were for snacking while I prepared the rest of the meal. Dip those in a bit of greek yogurt and onion dip and hello, heaven. Or you could save yourself the roasting time (about 25 minutes) and just throw ’em in the salad raw. Either way, this one’s a keeper.
- 1 quart canola or vegetable oil
- 6 cups brussels sprout, shaved/chopped
- 1 shallot, thinly sliced
- 4 carrots, raw or roasted (450 degrees for 25 minutes)
- 1/2 bunch scallions, sliced thin
- 3 cups cabbage, shredded
- 3 TBSP extra virgin olive oil
- 2 TBSP rice wine vinegar
- In a deep pan or pot heat up the oil. It should come up an inch with about 6 inches of pan/pot to spare.
- Add the sprouts a batch at a time and fry until crisp, but still a bit green, about 35 seconds. Then place on a plate covered with a paper towel to drain, then fry the next batch.
- Once all the sprouts are fried, fry the shallot until golden brown, about 2-3 minutes. Discard that to a covered plate as well, to drain.
- Meantime combine cabbage, scallions and carrots on a plate. Add fried sprouts and shallot on top.
- Mix with olive oil/vinegar dressing and enjoy.
A Recipe From Jamie Shupak | www.thetvdinner.com