Try this crispy brussels sprout salad recipe from executive chef Jeb Aldrich of Brasserie la Banque. The salad has a pleasant acidity from sliced apples with a satisfying crunch of pistachios.
3 cups apple cider vinegar
25 brussels sprouts
3 apples (preferably high acidity)
1 cup of pistachios, shelled
2 springs rosemary
1 teaspoon fleur de sel
4 cups vegetable oil
Salt and pepper, to taste
2 tablespoons sherry vinegar
1/4 cup crème fraiche
- In a small pot on stove, reduce apple cider into a syrup-like consistency. Cool and reserve.
- Prepare brussels sprouts by removing brown end of stem and then halving.
- Peel apples and thinly slice.
- Toss pistachios with rosemary and toast at 350 degrees until lightly browned, about 4 minutes. Cool and remove rosemary.
- Either in a food processor or by hand, grind pistachios into a coarse consistency.
- Heat oil on stovetop or in fryer to 350 degrees. Fry brussels sprouts until outside leaves begin to turn golden brown. (Do not let the brussels sprouts over fry). Remove sprouts from fryer onto a paper towel. Then, transfer to a bowl and toss with salt, pepper, and sherry vinegar.
- Using a spoon, spread crème fraiche on plate in a line (this will essentially hold the sprouts in place). Spread reduced cider mixture on top of crème fraiche.
- Place sprouts in a line on top of cider & crème.
- Top with apple slices, add one last drizzle of cider reduction, and sprinkle pistachio mix liberally over plate.
- Recipe by Chef Jeb, Aldrich of Brasserie La Banque, Charleston