Michael Symons Brussels Sprouts With Walnuts And Capers Food

FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS

Steps:

• Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. heat the oil to 350°F (175°C).
• While the oil is heating, whisk together the garlic, anchovies, serrano chile, red wine vinegar, honey, scallions, walnuts, and extra-virgin olive oil in a bowl large enough to toss all the Brussels sprouts. Keep the bowl near the stovetop.
• Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers. (Stand back-the capers will pop and sputter!) Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 1/2 to 1 minute, remove the contents of the pot with a skimmer and place directly into the bowl of dressing. Toss to coat. Add salt and pepper to taste.

MICHAEL SYMON'S BRUSSELS SPROUTS WITH WALNUTS AND CAPERS

Steps:

• Fill a medium pot two-thirds full of canola oil. Heat to 350°F. While oil is heating, whisk together chile, honey, vinegar, and olive oil in a bowl large enough to toss all brussels sprouts. Season with salt and pepper to taste. Keep bowl near stove top. Fry brussels sprouts until edges begin to curl and brown, 2 to 3 minutes. Carefully add capers and stand back (they tend to splatter). Fry 1 minute. Transfer brussels sprouts and capers to bowl; mix to coat. Add salt and pepper to taste and toss in toasted walnuts. Kitchen Counter Per Serving: 150 calories, 6g carbs, 2g protein, 14g fat, 0mg cholesterol, 130mg sodium, 2g fiber

BRUSSELS SPROUT AND KALE SALAD WITH GREEN GODDESS DRESSING

Steps:

• Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes.
• To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions. To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you'd like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days.