Mill City Cooks

Brussels Sprouts and Apple Salad

By: Market Chef Jenny Breen

Ingredients

Canola oil, for frying
2 tbsp. tamari
2 tbsp. fresh lemon juice
2 tbsp. toasted sesame oil
1 tsp red pepper flakes
1 tart apple, such as honeycrisp, minced
2 lb. medium Brussels sprouts, trimmed
1/4 cup. grated Pecorino Romano or similar cheese
2 tsp. black sesame seeds
2 tsp. red onion (or chive), minced finely

Method

Heat 2″ canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 375°. Stir tamari, lemon juice, sesame oil, red pepper flakes and apple in a large bowl; set sauce aside.

Cut end off of brussels sprouts and slice in half the long way.  Working in batches, fry sprouts until golden brown and slightly crisp, 2–3 minutes. Using a slotted spoon, transfer sprouts to paper towels to drain. Add sprouts to bowl with sauce and toss to combine. Transfer to a serving platter; garnish with Pecorino, sesame seeds, and onions/chives.