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Brussels Sprouts and Crispy Chicken Skin Salad



Brussels Sprouts Salad

1 radish, thinly sliced

1 cup Brussels sprouts, shaved paper thin

1 teaspoon Pickled Mustard Seeds (recipe follows)

¼ cup Buttermilk Dressing (recipe follows)

Salt and pepper to taste

4 tablespoons Crispy Chicken Skin (recipe follows)

2 tablespoons shaved Grana Padano cheese

Pickled Mustard Seeds

1 cup white vinegar

3 tablespoons sugar

1 teaspoon mustard seeds

Buttermilk Dressing

3 small garlic cloves, roasted and finely chopped 

¼ cup sour cream

¼ cup mayonnaise

1 tablespoon white wine vinegar

¼ cup buttermilk

Freshly ground pepper

1 teaspoon chopped thyme

1 teaspoon chopped parsley

Salt and pepper to taste

Crispy Chicken Skin

1 cup buttermilk

2 tablespoons Tabasco

4 pieces chicken skin

Oil for frying

¼ cup flour


Brussels Sprouts Salad

  1. Toss radishes, Brussels sprouts, and mustard seeds lightly with dressing.
  2. Season with salt and pepper and top with Crispy Chicken Skin and Grana Padano.

Pickled Mustard Seeds

  1. Pour vinegar in small pot over medium heat. Add sugar to pot and cook until dissolved.
  2. Place mustard seeds in small bowl, pour sugar mixture over mustard seeds, and let sit for 15 minutes. Strain before using.

Buttermilk Dressing

  1. Mix all ingredients together. Refrigerate unused portion for later use.
“I added crispy chicken skins to this salad because most people’s favorite part of the chicken is the skin, so why not give people something they really like?”

Crispy Chicken Skin

  1. Combine buttermilk and Tabasco in small bowl. Add chicken skin and let rest overnight in refrigerator.
  2. Bring oil to 350 degrees in medium pot set over medium heat.
  3. Remove skin from buttermilk mixture. Dust with flour, then carefully place skin in oil.
  4. Fry until golden brown. Remove from pot, let cool, and chop to medium dice.
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