| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 1 entree size salad or 2 as side salad |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 1 entree size salad or 2 as side salad |
Ingredients
- 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
Instructions
- 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.
Reviews
Delicious! This recipe converted both my husband and I to fried Brussels sprouts in salad. I had a time finding tamarind puree but finally ordered some online. Haven’t tried it again since I received that.
I was disappointed in this salad. The Brussels sprouts were sort of bitter in the salad.
One of the best recipes I’ve ever made!
I order this dish every time I visit Mestizo! I can’t wait to make it at home
Delicious And so unique! Aaron you are genius!
I loved it even though I soked dry cranberries
Instead in half hot water half hot cranerry juice until reconstituted
A quick way to pickle the onion bring a cup of
Water w some white vinegar, oregano and salt
To a boil, drop onions and turn off,let it sit for few
Minutes
It is true is a surprise every bite, its so good I ate 2
Big bowls of it and could eat more!
Crunchy, salty, sweet, a little bitter, oh the manchego!
All good Stuff put together in a way I never thought!
Recommend it 100%
Aron te sacaste un 10 caray!
Si pasas por vail vienes a cenar con nosotros!
I loved it even though I soked dry cranberries
Instead in half hot water half hot cranerry juice until reconstituted
A quick way to pickle the onion bring a cup of
Water w some white vinegar, oregano and salt
To a boil, drop onions and turn off,let it sit for few
Minutes
It is true is a surprise every bite, its so good I ate 2
Big bowls of it and could eat more!
Crunchy, salty, sweet, a little bitter, oh the manchego!
All good Stuff put together in a way I never thought!
Recommend it 100%
Aron te sacaste un 10 caray!
Si pasas por vail vienes a cenar con nosotros!