recipe 
yields
4–6 servings
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
4 tablespoons crispy chicken skin (recipe follows)
2 tablespoons shaved Grana Padano cheese
1 cup white vinegar
3 tablespoons sugar
1 teaspoon mustard seeds
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
1 cup buttermilk
2 tablespoons Tabasco
4 pieces chicken skin
Oil for frying
¼ cup flour
Brussels Sprouts Sala
Pickled Mustard Seeds
Buttermilk Dressing
Crispy Chicken Skin
steps
Brussels Sprouts Salad
Toss radishes, brussels sprouts, and mustard seeds lightly with dressing. Season with salt and pepper and top with crispy chicken skin and Grana Padano.
Pickled Mustard Seeds
Pour vinegar into a small pot over medium heat. Add sugar to pot and cook until dissolved. Place mustard seeds in a small bowl, pour sugar mixture over top, and let sit for 15 minutes. Strain before using.
Buttermilk Dressing
Combine all ingredients. Unused dressing will keep in the refrigerator for about a week.
Crispy Chicken Skin
- In a small bowl, combine buttermilk and Tabasco. Add chicken skins and let rest overnight in refrigerator.
- In a medium pot over medium heat, bring oil to 350 degrees. Remove skins from buttermilk. Dust with flour, then carefully place in oil.
- Fry until golden brown. Remove from pot, let cool, and chop.
Date Published: 11.09.15
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- From chef Nina Compton of Compère Lapin, New Orleans, Louisiana
